Stir-Fried Dumplings

washingtonpost.com

Jennifer in Georgia

I'm a vegan for more than 15 years cooking easy and tasty recipes.

measuring cup Servings: 4

2 tablespoons neutral oil, such as canola or vegetable

1 pounds frozen vegan pot stickers, not defrosted (see NOTES)

1 large carrot (4 ounces), scrubbed and thinly sliced

1 ½ pounds bok choy or other Asian greens, trimmed and cut into 1-inch pieces, white and green parts separated

2 tablespoons water

One (1-inch) piece fresh ginger, peeled and finely chopped

2 cloves garlic, minced or finely grated

¼ teaspoon fine salt

2 tablespoons chili crisp or oil

2 tablespoons black vinegar, such as Chinkiang

2 tablespoons untoasted sesame oil

2 scallions, thinly sliced

1 tablespoon toasted white sesame seeds

Directions at washingtonpost.com

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