Sweet & soy pork dumplings with veggie stir-fry
Appliance/Function:
Ingredients
- 1 Capsicum red
- 1 Broccoli
- 1 Carrot
- 1 head Asian greens bok Choy, Etc
- 2 tsp Ginger
- 2 cloves Garlic
- 2 Spring onion
- 2 tsp Olive oil first
- 500 grams Dumplings Pork & cabbage
- 2 tsp Olive oil second
- 2 tsp Sesame oil
- 2 tbsp Sweet chilli sauce
- 2 tbsp Soy sauce
- 1 tbsp Honey
- 1 tbsp Apple cider vinegar
- 1 tbsp Sesame seeds
Instructions
PREP INGREDIENTS
- Thinly slice the capsicum. Chop the broccoli into small florets. Julienne the carrot. Slice the bok choy in half lengthways, then slice them into 4cm pieces, keeping the stalks separate from the leaves. Peel and mince the ginger and garlic. Thinly slice the spring onion at an angle.
COOK DUMPLINGS
- Heat the first measure of oil in a large frypan over medium heat. Add the dumplings in a single layer. Cook for 2-3 mins per side, until golden brown. Add water to the frypan until it covers the dumplings by about a third. Cover the frypan with a lid and cook until the dumplings are cooked through about 5-8 mins. Transfer the dumplings to a plate. Wipe the frypan clean.
COOK VEGGIES
- Heat the second measure of oil in the frypan over medium-high heat. Add the broccoli, carrot, capsicum and bok choy stalks, stirring occasionally, until crisp-tender, 8-10 mins.
FINISH STIR-FRY
- Then add the garlic and the ginger and cook until fragrant, about 1 min. Stir in sesame oil, sweet chilli sauce, soy sauce, honey and apple cider vinegar. Bring to a simmer and cook, stirring gently, until the sauce reduces down slightly. Add the bok choy leaves and return the cooked dumplings to the frypan and toss them with the vegetables.
TO SERVE
- Divide the sweet & soy pork dumplings with veggie stir-fry between bowls and sprinkle over the sesame seeds and spring onion.
Nutrition
Calories: 549kcal | Carbohydrates: 97g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 1368mg | Potassium: 763mg | Fiber: 8g | Sugar: 13g | Calcium: 152mg | Iron: 6mg