MALL-STYLE VEGETABLE STIR-FRY
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express. After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce. If you don't have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms. Also, feel free to swap out the broccoli in favor of another green vegetable like kale, cabbage or bok choy. To make a less salty, slightly less mall-like version, use low-sodium soy sauce or 1/4 cup soy sauce and 1/4 water or broth. You can also use low-sodium canned chickpeas (or soak and cook your own and salt to taste).
Provided by Kim Severson
Categories dinner, easy, weekday, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the sauce: In a saucepan, heat oil over medium heat. Add ginger and garlic, and cook, stirring, just until garlic starts to turn golden, about 1 minute. Stir in soy sauce, rice vinegar, sesame oil and dates. Let simmer 5 minutes.
- Meanwhile, whisk arrowroot with 1/3 cup water until smooth. Slowly stir the mixture into the simmering sauce. When sauce begins to thicken (this will happen very quickly), remove from heat and set aside to cool.
- When cool enough to handle, transfer sauce to a blender, and blend until smooth.
- Make the stir-fry: In a wok or skillet with a lid, heat oil over medium heat. When hot, add onions. Stir-fry about 1 minute, until softened. Add red pepper and carrots, cover and cook 5 minutes, stirring occasionally. Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.
- Serve over rice, garnished with sesame seeds, fresh cilantro and lime wedges.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 4 grams, Carbohydrate 66 grams, Fat 9 grams, Fiber 14 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 1965 milligrams, Sugar 33 grams
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Cayla Buton
[email protected]I love stir-fries because they're so easy to make and they're always a hit with my family. This recipe looks like a winner!
maaiz
[email protected]This stir-fry is a great way to get your daily dose of vegetables. It's also a healthy and delicious meal.
Marianela Hidalgo
[email protected]I'm not a big fan of stir-fries, but this one looks really good. I might have to give it a try.
Tota Ahmad
[email protected]This stir-fry looks delicious! I can't wait to try it.
Abigirl Amartey
[email protected]I followed the recipe exactly and the stir-fry turned out terrible. The vegetables were mushy and the sauce was watery. I'm not sure what went wrong.
Mbuzan Gifted
[email protected]This stir-fry was just okay. The vegetables were a bit overcooked and the sauce was bland. I think I'll try a different recipe next time.
Bijay Pokharel
[email protected]I wasn't sure how this stir-fry would turn out, but I was pleasantly surprised! The vegetables were cooked perfectly and the sauce was flavorful. I'll definitely be making this again.
ashraf sharawneh
[email protected]This recipe was easy to follow and the stir-fry turned out great! I used a variety of vegetables that I had on hand and it was all delicious.
ADI vai[420]
[email protected]I've made this stir-fry several times now and it's always a crowd-pleaser. The vegetables are always crispy and the sauce is delicious. I like to add a little bit of chili flakes for a bit of a kick.
Zaynab Babalola
[email protected]This veggie stir-fry was a hit with my family! The sauce was flavorful and the vegetables were cooked perfectly. I especially loved the addition of the water chestnuts, which gave the dish a nice crunch.