Theodore and Paula made dinner together last night. They made a recipe that I picked out of Food Network magazine called Shrimp and Dumpling Stir-Fry. It was quite tasty and easy to make.

Start by heating 1-2 tablespoons of vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 1 package of 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 water evaporates, about 1 minute. Transfer the dumplings to a bowl.

Heat another 1-2 tablespoons of vegetable oil in the skillet. Add 1 package of mixed 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 another 1-2 tablespoons of vegetable oil in the skillet. Add 1 pound of shrimp, 1 tablespoon of peeled, 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 1/2 cup of sweet Thai chili sauce (note: We did not have this sauce so we used Thai chili garlic paste instead.) 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 2 sliced scallions. Top with another sliced scallion. Serve and enjoy!

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