Description
A heartwarming plant-based twist on classic Mongolian stir-fry featuring chickpeas and fresh vegetables, ready in about 30 minutes.
Ingredients
Scale
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon brown sugar
- 1/4 cup water
- 2 teaspoons cornstarch
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1/2 inch piece of ginger, minced
- 1 bell pepper, sliced
- 1 cup small chopped broccoli
- 1 (15 ounce) can chickpeas, drained
- 3 or 4 green onions, chopped
- Sesame seeds for garnish
Instructions
- In a bowl, whisk together soy sauce, dark soy sauce, red pepper flakes, brown sugar, water, and cornstarch until well combined. Set aside.
- In a large skillet, heat oil over medium heat. Add garlic and ginger, sauté for 30 seconds.
- Add bell pepper and broccoli, stir-fry for 3-4 minutes until tender but still vibrant.
- Mix in the chickpeas, pour sauce over, and stir until coated.
- Cook for another 2-3 minutes until the sauce thickens.
- Stir in green onions and garnish with sesame seeds before serving.
Notes
Customize with extra veggies or protein like tofu. Store leftovers in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mongolian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Mongolian, Chickpeas, Vegan Stir-Fry, Quick Dinner, Comfort Food
