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.
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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 Bibigo Beef & Vegetable 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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To Serve:

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