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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp and Dumpling Stir-Fry Recipe

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This recipe for Shrimp and Dumpling Stir-Fry is from Nuckols Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons vegetable oil
1 13-ounce package frozen vegetable dumplings
1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)
1 pound medium shrimp, peeled and deveined
1 tablespoon finely chopped peeled ginger
2 cloves garlic, thinly sliced
1/3 cup sweet Thai chili sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 scallions, sliced
Directions:
Directions:
1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the 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 evaporated, about 1 minute; transfer the dumplings to a bowl.
2. Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
3. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and 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 the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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