Vegetable and Chickpea Stir-Fry

Name: Vegetable and Chickpea Stir-Fry
Cook time: 14 min
Yield: 4 servings
Ingredients: 240 g jasmine rice rinsed; 360 ml water for rice; 8 g cornstarch mixed with water for slurry; 30 ml water for cornstarch slurry; 45 ml soy sauce; 15 ml rice vinegar; 10 g honey; 15 ml neutral oil divided; 400 g canned chickpeas drained and rinsed; 1 g fine salt; 15 ml neutral oil divided; 150 g yellow onion thinly sliced; 120 g carrot cut into thin matchsticks; 200 g broccoli florets cut into bite-size pieces; 160 g red bell pepper thinly sliced; 100 g snow peas trimmed; 12 g garlic finely chopped; 15 g fresh ginger finely grated; 1 g black pepper freshly ground; 5 ml toasted sesame oil; 3 g fine salt; 20 g scallions thinly sliced; 6 g sesame seeds toasted, for garnish

This is a fast vegetarian main built around crisp vegetables and chickpeas. The chickpeas are browned briefly before the vegetables go in, then everything is finished with a ginger-soy glaze and served with rice.

By Julienne

Cook time: 14 minutes

Servings: 4

Ingredients

240 g jasmine rice rinsed
360 ml water for rice
8 g cornstarch mixed with water for slurry
30 ml water for cornstarch slurry
45 ml soy sauce
15 ml rice vinegar
10 g honey
15 ml neutral oil divided
400 g canned chickpeas drained and rinsed
1 g fine salt
15 ml neutral oil divided
150 g yellow onion thinly sliced
120 g carrot cut into thin matchsticks
200 g broccoli florets cut into bite-size pieces
160 g red bell pepper thinly sliced
100 g snow peas trimmed
12 g garlic finely chopped
15 g fresh ginger finely grated
1 g black pepper freshly ground
5 ml toasted sesame oil
3 g fine salt
20 g scallions thinly sliced
6 g sesame seeds toasted, for garnish

Instructions

Combine the rinsed rice and water in a medium saucepan. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from heat and rest covered for 5 minutes. Rice is tender and the water is absorbed.
While the rice cooks, mix the cornstarch with the slurry water in a small bowl until smooth. In another small bowl, stir together the soy sauce, rice vinegar, and honey. Both the slurry and sauce are ready with no dry cornstarch remaining.
Heat 15 ml of the neutral oil in a large skillet or wok over medium-high heat. Add the chickpeas and 1 g of the salt, then cook for 4 minutes, stirring occasionally, until the chickpeas are lightly browned in spots. Chickpeas look lightly crisped and aromatic.
Add the remaining 15 ml neutral oil, onion, carrot, broccoli, red bell pepper, snow peas, garlic, ginger, and black pepper. Stir-fry for 4 to 5 minutes until the vegetables are crisp-tender and the garlic is fragrant but not browned. Vegetables are bright, hot, and still have some bite.
Stir the sauce again, pour it into the skillet, and cook for 30 to 45 seconds. Add the cornstarch slurry and toss for 30 to 60 seconds more until the glaze lightly coats the vegetables and chickpeas. Finish with sesame oil and the remaining salt, then fold in the scallions. The sauce turns glossy and clings to the stir-fry without pooling.
Serve the stir-fry over the rice and top with sesame seeds if using. Bowls are assembled with rice underneath and glossy stir-fry on top.