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.
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!