Quick dumpling and greens stirfry
Source of Recipe
Woolworths free magazine but I made it vegan
Recipe Introduction
Serves 4
Vary the veg depending on seasonal availability and preference. You can use capsicum, sliced zucchini, sliced brussels sprouts, baby corn....etc
List of Ingredients
- 1 tbs sesame oil (or use peanut or rice bran)
- 300g bought dumplings (or 16 if you are counting)
- 400g hokkien noodles
- 2 garlic cloves, crushed
- 3cm piece ginger, finely grated
- 1 bunch Chinese broccoli, roughly chopped
- 200g gree beans, trimmed, halved
- 200g snow peas, trimmed, halved lengthways
- 2 tbs soy sauce
- 2 tbs mushrooms sauce (vegan oyster sauce) from Chinese grocer- optional
- 2 spring onions, thinly sliced on diagonal
- 1 long red chilli, thinly sliced
- 1.4 bunch coriander, leaves picked
Instructions
- Heat oil in a large frying pan or wok (with lid) over medium heat. Add dumplings in a single layer. Cook for 2 mins or until golden.
- Add 1/2 cup water and cover dumplings with lid. Cook for 5 min until all water has evaporated and dumplings are cooked through. Place dumplings on a plate, cover and set aside.
- Place a small pot of water over medium heat and bring to a simmer. Add noodles and cook, stirring gently for 1-2 minutes until noodles seperate. Strain and set aside.
- Rehear frying pan on medium heat. Add garlic and ginger and cook, stirring frequently for 1 minute or until fragrant.
- Add veg and cook for 2 min until bright green and tender (as soon as they turn bright they are done). Add sauces and noodles to veg and stir to combine. Heat through (about 1 minute of sir-frying.
- Top noodle mixture with dumplings, onion, chilli and coriander.
Final Comments
Leave out what you don't like
Can use hoisin instead of mushroom sauce
Can use basil or mint instead of coriander.
Adjust for your tastes and budget
|
|
member logon
