Super Easy! Shu Mai Sweet and Sour Pork-Style

Name: Super Easy! Shu Mai Sweet and Sour Pork-Style
Yield: Serves 1 serving
Ingredients: 1/2 onion; 1 green bell pepper; 1/4 carrot (I didn't have any at home); 10 shu mai dumplings; Pickled ginger, to taste; 2 tablespoons water (about 30 ml); 2 tablespoons soy sauce (about 30 ml); 2 tablespoons vinegar (about 30 ml); 1 tablespoon sugar (about 12 grams); 2 tablespoons ketchup (about 30 ml); 2 teaspoons cornstarch (about 6 grams); 3/4 inch (2 cm) ginger-garlic paste

hy19690616 @cook_40296611

Give leftover shu mai a flavor makeover! Since the filling is ground pork, I turned them into a sweet and sour pork-style dish.
Recipe background:
Just a spur-of-the-moment idea. I had leftover shu mai from yesterday, so I decided to change up the flavor in a big way.

hy19690616 @cook_40296611

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Ingredients

Serves 1 serving

1/2onion
1green bell pepper
1/4carrot (I didn't have any at home)
10shu mai dumplings
Pickled ginger, to taste
2 tablespoonswater (about 30 ml)
2 tablespoonssoy sauce (about 30 ml)
2 tablespoonsvinegar (about 30 ml)
1 tablespoonsugar (about 12 grams)
2 tablespoonsketchup (about 30 ml)
2 teaspoonscornstarch (about 6 grams)
3/4 inch (2 cm)ginger-garlic paste

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Steps

1

Cut the onion into wedges and the bell pepper into bite-sized pieces. If you have carrot, cut it into bite-sized pieces too.
2

Mix all the ● sauce ingredients together. Stir again before using, as the cornstarch will settle at the bottom.
3

Microwave the shu mai until heated through. You can use frozen or refrigerated shu mai—just warm them until ready to eat.
4

Stir-fry the vegetables in a skillet, then add the shu mai. Once they get a bit of color, pour in the sauce and cook until it thickens.
5

Serve on a plate. For a colorful finish, top with pickled ginger if you like.