GARLIC BROCCOLI STIR FRY WITH CHICKPEAS
Flavorful broccoli stir fry with chickpeas and a delicious garlic ginger sauce! This vegan weeknight dinner is easy to make in just one pan and it’s geared up in approximately 25 mins. The wholesome takeout recipe is meat-unfastened, gluten-loose, low in fats, and very simple!
Most stir fry recipes comprise either beef or hen but not this garlic broccoli stir fry recipe. It’s a vegan model which incorporates healthy plant-primarily based protein from chickpeas! Why might you like this brief and easy broccoli stir fry?
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| GARLIC BROCCOLI STIR FRY WITH CHICKPEAS |
THE WAY TO MAKE GARLIC BROCCOLI STIR FRY?
That is a completely easy weeknight dinner which only calls for one skillet and more than one components.
- Sautè onion, ginger, garlic, and all spices in a pan over medium warmness.
- upload broccoli and vegetable broth. Fry until the broccoli is gentle but no longer soft.
- Meanwhile, put together the flavorful sauce.
- Pour the sauce inside the pan and add rinsed and drained chickpeas.
- Fry for a in addition couple of minutes, serve on my own or with cooked rice.
BROCCOLI TOFU STIR FRY
If you may’t consume chickpeas or need to attempt a variant of this recipe, why no longer make tofu broccoli stir fry?! It’s also easy to make and all you need in addition is company tofu.
- No need to press it, simply drain and pat dry the tofu.
- Slice it into cubes and coat with a touch cornstarch.
- Fry tofu in a pan with a few oil for approximately 10-15 minutes or till crispy from all sides.
- Cast off tofu from the pan and cook the broccoli as said in the recipe under.
INGREDIENTS:
Broccoli Stir Fry:
- 1 tablespoon oil (see recipe notes)
- 1 onion diced
- 5 garlic cloves minced
- 1 heaped tablespoon fresh ginger minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 (450 g) medium head of broccoli cut into small florets
- 1/3 cup (80 ml) vegetable broth
- One 15 oz can of chickpeas rinsed and drained
- Cooked rice of choice for serving
Sauce:
- 1/2 cup (120 ml) of water
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
INSTRUCTIONS:
- Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
- Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
- Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
- Pour the sauce in the pan and add chickpeas.
- Bring to a boil until the sauce simmers. Fry for a further few minutes.
- Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
- Serve alone or with cooked rice. Enjoy!
