This vegan stir-fry is packed with flavour and is a great way to use up any vegetables you have in the fridge. Chickpeas and vegetables are stir-fried in a ginger and garlic sauce, and served with rice or noodles.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red pepper, sliced
- 1 carrot, sliced
- 1 head broccoli, chopped
- 1 can chickpeas, drained and rinsed
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- Salt and pepper to taste
Method
Heat the oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger, and cook for a few minutes until softened. Add the red pepper, carrot, broccoli, and chickpeas, and cook for 5 minutes until the vegetables are tender. In a small bowl, whisk together the soy sauce, water, cornstarch, sugar, salt and pepper. Add this to the pan, and cook for 1-2 minutes until the sauce has thickened.
Serve with rice or noodles.
Potential changes & improvements
You could add other vegetables to this stir-fry, such as mushrooms, zucchini, or snow peas. For a bit of spice, you could also add a pinch of red pepper flakes.
What other food it works well with
This stir-fry goes well with rice or noodles. For a complete meal, you could add some tofu or tempeh.
Common Mistakes
Be sure not to overcook the vegetables – they should be tender, but still crisp. Also, make sure the sauce has thickened before taking the stir-fry off the heat.
Nutritional Information
This recipe is vegan and gluten-free.
Allergens: soy