It is Lent and so we are eating fish on Fridays during this season. We had some shrimp in the freezer and so when I found this recipe in the most recent issue of Food Network magazine, I decided that it would be a good choice to make tonight. It was called Shrimp and Dumpling Stir-Fry and it was a really delicious!

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 1 package of frozen vegetable dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until the water evaporates, about 1 minute. Transfer the dumplings to a bowl.

Heat 1 tablespoon vegetable oil in the skillet. Add 1 (18-24 ounces) package of stir-fry vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes. Transfer to the bowl with the dumplings.

Heat 1 tablespoon vegetable oil in the skillet. Add 1 pound of shrimp (peeled and deveined), 1 tablespoon of finely chopped ginger and 2 cloves of thinly sliced garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add 1/3 cup of sweet Thai chili sauce and 2 tablespoons of soy sauce. Cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in 1 tablespoon of rice vinegar and half of a bunch of scallions that have been sliced. Mix everything thoroughly and then top with the remaining scallions when you serve the dish.