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Green Vegetable and Mandu Stir-Fry

Green Vegetable and Mandu Stir-Fry

For the Sauce

  1. In a small saucepan, whisk together the soy sauce, vegetable stock, sesame oil, rice vinegar, garlic cloves, ginger, and sugar. Bring to a simmer over medium heat. Remove approximately 3 tbsp of the sauce and place in a small bowl. Whisk in the cornstarch to make a slurry.
  2. Whisk the cornstarch slurry back into the saucepan and bring back to a simmer for 1-2 minutes until sauce has thickened. Remove from heat and set aside.

For the Stir-Fry

  1. Pan-fry bibigo™ Beef & Vegetable Mandu according to package directions in a large nonstick skillet.
  2. In the same skillet, add oil and heat over medium heat. Add asparagus, broccoli, and snap peas to the skillet. Cook for 4-5 minutes, stirring occasionally.
  3. Add bok choy to the skillet and cook for an additional 2-3 minutes until tender. Add the Mandu and sauce. Toss to coat sauce evenly.

To Serve:

  1. Garnish with green onion, sesame seeds, and serve with rice.

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