Author: @elavegan
Recipe:
Ingredients:
Broccoli Stir-fry
1 tbsp Oil
1 Onion diced
5 cloves Garlic minced
1 tbsp Fresh Ginger minced
1 tsp Onion Powder
1 tsp Paprika
1/2 tsp Smoked Paprika
Salt & Pepper to taste
Cayenne Pepper a pinch
1 medium head of Broccoli cut into small florets, about 450 g
1/3 cup Vegetable Broth
15 oz can Chickpeas rinsed and drained
Cooked Rice for serving
Sauce
1/2 cup Water
3 tbsp Soy Sauce or use tamari
2 tbsp Rice Vinegar or balsamic vinegar
2 tbsp Maple Syrup or any other sweetener
1 tbsp Cornstarch
Instructions
1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
4. Pour the sauce in the pan and add chickpeas.
5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
7. Serve alone or with cooked rice. Enjoy!
1. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes. Please note that restaurant stir fry recipes contain a lot of oil. If you aren’t used to low-fat cooking, you might not like this healthier stir fry version. If you don’t mind oil, feel free to add more oil to taste.
Ingredients
Instructions
2. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
3. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
4. Pour the sauce in the pan and add chickpeas.
5. Bring to a boil until the sauce simmers. Fry for a further few minutes.
6. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
7. Serve alone or with cooked rice. Enjoy!Notes
