Ingredients

• 3 tablespoons vegetable oil
• 1 13-ounce package frozen vegetable dumplings
• 1 18-ounce bag mixed fresh stir-fry vegetables, large pieces halved (about 6 cups)
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon finely chopped peeled ginger
• 2 cloves garlic, thinly sliced
• 1/3 cup sweet Thai chili sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 scallions, sliced

Instructions

1. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
2. Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
3. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.