Ingredients
The following ingredients have 4 Servings
- 1/3 cup hoisin sauce
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 2 garlic cloves, (minced)
- 1 teaspoon freshly grated ginger
- 2 tablespoons vegetable oil
- 2 scallions, (white and green parts separated and chopped)
- 1 large carrot, (sliced)
- 1 1/2 cups fresh baby corn
- 8 ounces baby bok choy, (halved or quartered, depending on size)
- 10-12 smoky tofu dumplings, (or vegan store-bought vegan dumplings, cook them according to package directions first)
- Toasted sesame seeds
- Cooked rice, (if you're seriously into carbs)
Instruction
- Stir the hoisin sauce, soy sauce, vinegar, garlic and ginger together in a small bowl.
- Coat the bottom of a large wok or skillet with oil and place it over high heat. When the oil is hot, add the white parts of the scallions, carrot, and baby corn. Stir-fry just until the veggies begin to soften, about 2 minutes. Add the baby bok choy and continue to stir-fry until it begins to wilt and the carrots and corn are tender-crisp, about 2 minutes more. Add the dumplings and hoisin sauce mixture. Gently flip everything a few times to coat it with the sauce, then remove from heat.
- Divide onto plates and top with sesame seeds and green parts of scallions. Serve, with rice if you like.
