Pot sticker stir-fry with tomato and broccoli

Because putting dumplings in stir-fry is not a mistake

For the sauce

4 tablespoons oyster sauce

2 tablespoons sesame oil

2 tablespoons rice wine

1 tablespoon sugar

1 tablespoon sesame seeds

1 tablespoon hoisin sauce

1/2 teaspoon ground white pepper

½ cup water

A clove of garlic, grated

Combine all the ingredients except the tofu and mix thoroughly. Add the tofu, stir it in, and let sit for at least an hour.

For the stir-fry

3 tablespoons frying oil

1 tablespoon minced garlic

1 tablespoon minced ginger

½ cup minced onions

1 lb. fresh cherry tomatoes

1 lb. broccoli, trimmed into 2-inch florets

10 frozen pot stickers (Asian dumplings), thawed

Boil a pot of water in which to blanch the broccoli and tomatoes. Give the broccoli a minute, and then add the cherry tomatoes. Give it another minute and remove the broccoli and tomatoes and plunge them in an ice bath. This will stop the cooking and keep the veggies crispy and bright colored. When they are cool, drain them.

Heat the oil on high in a wok or heavy bottomed pan. Add the garlic, ginger and onions. Let them fry for a minute or two in the sizzling oil. Add the tomatoes and let it cook into a sauce for about five minutes, stirring often.

Add the dumplings and arrange so as many as possible are touching the wok. Then add the broccoli atop the dumplings. After letting it heat up for about a minute

(or until you smell almost burning), stir-fry the broccoli and dumplings all around the wok. Add the sauce, stir-fry again to coat and serve.