Pierogies and shrimp come together for a tasty, tender-crisp meal.
- 1 (16-oz.) box Mrs. T's® Potato & Onion Mini Pierogies
- 2 Tbsp. olive oil
- 2 cups sliced bok choy
- 1 cup snow peas, stemmed
- 1/4 cup sliced green onion
- 1/4 tsp. each garlic salt and ground ginger
- 1/2 lb. cooked and shelled small shrimp
Saute Pierogies in olive oil as directed on package; set aside. Saute bok choy, snow peas and green onion with garlic salt and ginger until vegetables are tender-crisp. Stir in shrimp. Toss with cooked Pierogies and serve.