I pretty much crave Asian all the time which annoys Josh, but it’s helpful going vegan since there is rarely any dairy involved so it’s an easy go to category. This was a quick Asian stir fry that you can be really creative with. You can swap out the veggies or use a pre-made sauce, but it’s great to serve over brown rice for a healthy meal.
Serves 5-6 people
2 15 oz can of chick peas
3 crowns of broccoli, chopped
1 12 oz of baby bella mushrooms, sliced
1 medium yellow onion, diced
2 tsp of minced garlic
1 tsp powdered ginger
½ c low sodium soy sauce or tamari
3 tbsp honey or maple syrup
1 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1 tbsp cornstarch (or to the consistency you like)
1 tsp olive oil
- First cut veggies and heat wok with olive oil over medium high heat. Add the onion and broccoli.
- Cook for a few minutes then add the mushrooms, chickpeas, and garlic.
- In a small bowl whisk together the soy sauce, honey, vinegar, cornstarch, sesame oil, and ginger.
- Add the sauce to the veggie mixture and stir fry until everything is heated through and the sauce has thickened. Serve over brown rice.