Green Vegetable and Mandu Stir-Fry

Green Vegetable and Mandu Stir-Fry

Ingredients

Sauce
½ cup soy sauce
½ cup vegetable stock (or water)
1 tsp sesame oil
½ tbsp rice vinegar
2 garlic cloves, minced
1 tsp grated ginger
1 tbsp sugar
1 tbsp cornstarch

 

Garlic Fried Rice
1 24 oz package Bibigo Beef & Vegetable Mandu
1 tsbp oil
2 cups asparagus, cut into 1 inch pieces
2 cups broccoli, cut into small florets
1 cup sugar snap peas
1 bunch baby bok choy, chopped into 1 inch pieces

 

Base & Garnish
Green onion, sliced
Sesame seeds
White rice

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.
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  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.
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For the Stir-Fry

  1. Pan-fry the Mandu according to package directions in a large nonstick skillet.
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  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.
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  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.
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  4. Garnish with green onion, sesame seeds, and serve with rice.
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