Ingredients:
Sauce
1/8 cup olive or peanut oil
1/4 cup low sodium soy sauce
1/4 cup water
1 ½ tablespoons brown sugar
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1/2 teaspoon chili garlic sauce
1 ½ teaspoon cornstarch
Stir Fry
1 cup dried chickpeas
1-tablespoon canola or olive oil
2 garlic cloves, chopped
3 green onions cut into 2-inch pieces
2 cups small broccoli florets
3 ounces snow peas
3 medium carrots cut into ¼ inch slices
1 red bell pepper thinly sliced
1 cup baby corn, drained and cut in half
1-8 ounce can sliced water chestnuts, drained
1 cup lightly packed fresh basil leaves, larger leaves torn in half
Method:
Place chickpeas and 6 cups of water in a pot and bring to a boil. Boil for 2 minutes, turn off heat, cover and let stand for 1 hour. Keep beans covered and cook over low to medium heat for about 1-½ hours or until desired tenderness is reached, drain and set aside.
In a small bowl, whisk together the olive oil, soy sauce, water, brown sugar, sesame seeds, ginger, chili garlic sauce and cornstarch, set aside.
In a large pan or wok, heat the oil over medium high heat. Add chopped garlic and cook about 1 minute. Add all vegetables except the chickpeas and cook 3 minutes over medium high heat. Add the sauce and stir-fry until the sauce glazes the vegetables and until vegetables are just tender but still crisp, about 4-5 minutes. Remove the pan from the heat and stir in the chickpeas and basil. Serve and enjoy!
Nutrition Facts (based on 6 – 1 cup servings): Calories 291 | Total Fat 10 g | Saturated Fat 1 g | Cholesterol 0 mg | Sodium 460 mg | Carbohydrates 43 g | Dietary Fiber 11 g | Protein 11 g
Recipe developed by Two Peas & Their Pod