A little stir frying turns an appetizer into the main course.
1 13-ounce package frozen chicken dumplings
3 tablespoons vegetable oil
2 cups snow peas
1 cup baby bok choy, thinly sliced
1 yellow bell pepper, thinly sliced
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 fresh red chili, thinly sliced
1 cup orange juice concentrate
2 tablespoons low-sodium soy sauce
Splash of mirin (sweet rice wine)
1 lime wedge for garnish
Scallions, sliced for garnish
Sesame seeds for garnish
Let's get Cooking...
In a large nonstick skillet over medium-high heat, assemble the dumplings in a single layer. Add ¼ cup water, cover, and cook until dumplings are tender, about 2 to 3 minutes. Remove the lid and cook for 1 more minute, allowing the water to evaporate completely. Add 1 tablespoon oil to the pan and cook until browned, about 2 to 3 minutes per side. Transfer dumplings to a large bowl.
Heat 1 tablespoon vegetable oil in the skillet. Cook the snow peas, bok choy, and bell pepper until tender and lightly browned, about 5 to 8 minutes, stirring often. Transfer to the dumpling bowl.
Heat the remaining oil in the skillet. Cook the ginger and garlic until fragrant, about 2 minutes, stirring often. Add the chili and cook for an additional 1 minute. Add the dumplings and vegetables back to the pan and stir to combine. Add the orange juice concentrate, soy sauce, and mirin; bring to a boil and reduce to a simmer for 3 minutes. Cook until the sauce begins to thicken. Remove from heat and garnish with scallions, lime wedge and sesame seeds. Cook with soul. Eat with pleasure!