Category: recipes

Good Morning foodies! Happy weekend to all and I hope you guys had an amazing week.

So how is everyone’s New Year going so far? Mine, pretty great & pretty busy but I wanted to make sure I didn’t forget about you guys! Last week I was playing around with recipes and I put together an amazing, yet simple, Chinese inspired dish. This dish is full of veggies and has some pretty impressive flavor. Try it out and let me know what you think! Happy eating 🙂

What you need:

Stir Fry

• 1 Yellow, green & red pepper, sliced
• 1 Medium onion, diced
• 1 Cup sugar snap peas
• 2 Cups fresh broccoli
• 2 Large carrots, peeled
• 2 Garlic cloves, minced
• 1 tsp fresh ginger, minced
• 1/2 tsp paprika
• 1 tsp garlic powder
• 2 tsp soy sauce
• Salt & pepper to taste

Dumplings

• 1 1/2 Cup red cabbage, chopped (leave 1/2 cup raw)
• 1 Garlic clove, minced
• 1/2 Block of extra firm tofu, diced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 3 tsp orange sauce
• 1 Pack wanton wraps (Mixture makes 18-20 dumplings)

**(you will also need Olive oil or vegetable oil)

Method:

Stir Fry

• In a hot pan with about 2 tsp of olive oil, on medium heat, add garlic and ginger. Move around in the pan until you can start to smell it and then add onions until they become translucent.
• Now add in the peppers. After about 5 minutes add sugar snap peas and seasonings. Saute for about 5 more minutes and add in broccoli and soy sauce

• Cook until broccoli is steamed but still crunchy. (Personal preference, as I like to keep my broccoli with a crunch but feel free to cook it down more)
• You can also add a little more soy sauce it need be and salt & pepper to taste.
• Cut the heat off the stir fry
• Using a vegetable peeler. peel skin off of the carrots.
• With that same peeler, start to peel the flesh of the carrot into thin ribbons until most of the carrot us peeled.
• Add raw carrot to warm stir fry (stir fry should be off the heat at this point, we don’t want to cook the carrot)

Dumplings

• In a pan with olive oil add garlic and move around in oil until you smell the garlic.
• Add pressed and dice tofu and let it sit. It is better to leave tofu be as it is cooking because it take a few moments for it to start to brown.
• Once tofu start to brown, flip it to cook the other side as well
• Add in only 1 cup of red cabbage and seasonings. Saute for about 5 or so minutes.
• Add in orange sauce and simmer for 3 minutes
• Set a side and let mixture cool off a bit.
• After a few moment of rest, add in 1/2 cup raw cabbage (This is for texture)
• Grab a small bowl of water
• Dip your finger in water and line the outside of the wanton wrap
• Add about a tsp of mixture in the center

• Fold wrap in half and start to pinch the sides down. You can scrunch up the sides if you choose to or leave it smooth, whichever is easier for you.
• In a clean pan add 1 tsp of olive oil
• When the oil gets hot, place your dumplings, straight up, in the pan. Only the bottom half should be touching the pan. Note: Do not add too many dumplings at one time, you want to give them space to cook.
• Once the bottom part of the dumpling is brown, you want to add a splash of water to your pan and immediately cover the pan with a top. Lower your heat and let the rest of the dumpling steam.
• After about 2-3 minutes it should be done!
• You can dip in soy sauce or add on top of stir fry…or hey, do both! I sure did
• Most importantly, enjoy!