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GENERAL TSO’S CHICKPEAS

A simple and filling stir-fry of General Tso's chickpeas, a vegetarian and vegan version of the classic Chinese-American restaurant dish. Gluten-free optional.

Ingredients
For marinating the chickpeas:
  • 1 tbsp soy sauce (or tamari for GF)
  • 1 tbsp mirin (or dry sherry)
  • 1 and 1/2 cups cooked chickpeas (equal to 1 15-oz. can), rinsed and drained
For the General Tso's sauce:
  • 6 tbsp low-sodium vegetable broth (1/4 cup + 2 tbsp)
  • 1 and 1/2 tbsp tomato paste
  • 1/2 tbsp natural peanut butter
  • 1 tbsp low-sodium soy sauce (or tamari for GF)
  • 1 tbsp rice vinegar
  • 4 tsp coconut sugar (or other sugar)
  • 2 tsp sriracha or other chili sauce
  • 1 tsp toasted sesame oil
  • 1 tsp prepared mustard (grainier and nuttier mustards are better; if using the bright yellow mustard, reduce to 1/2 tsp)
  • 1 tsp cornstarch
  • 1/8 tsp freshly ground black pepper or white pepper
  • For the General Tso's chickpeas stir-fry:
  • 1 tbsp neutral oil (I used sunflower seed oil)
  • 1/4 of a large onion (or 1 shallot), thinly sliced
  • 1 large broccoli crown , cut into florets
  • 1 red bell pepper , cut into thin strips
  • 1 tsp minced ginger
  • 2 cloves garlic minced
  • General Tso's sauce (above)
  • marinated chickpeas (above)
  • (optional) green onions, sesame seeds, and fresh red onion, for serving
  • (optional) cooked rice, for serving
GENERAL TSO’S CHICKPEAS

Instructions
  1. Stir together the soy sauce and mirin in a bowl and add the chickpeas. Let sit for 10 minutes (I do this first and let them marinate while I prepare the sauce and veggies).
  2. ...................
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