SHRIMP AND DUMPLING STIR-FRY

Shrimp and Dumpling Stir-Fry image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

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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

Steps:

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.
Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
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.

Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 145 milligrams, Sodium 1620 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 23 grams