Ingredients:
Oil (I prefer sesame for all of this)
Rice Vinegar
Soy Sauce
Lime (juice)
Ginger
Garlic
Spring Onion, separated whites and green tops
2 cans Chickpeas, rinsed
Broccoli
Matchstick carrots (you can add any veggie you want! I also love it with red bell pepper)
Bottled Kung Pao Sauce (stir-fry sauce works in a pinch. It would just need heat added and a little more vinegar)
Peanuts (unsalted!!!!)
Rinse chickpeas. Sprinkle them with a bit of corn starch till slightly coated.
Marinade starched chickpeas for AT LEAST 30 minutes in:
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon of Chili sauce (optional)
1 teaspoon of oyster sauce (optional)
2 teaspoons of sesame oil (olive or coconut works OK)
Juice of half lime
Dollop of fresh ginger
Dollop of garlic
Few twists of cracked pepper
(I taste the marinade after it's all mixed with chickpeas. It should taste like a nice vinegary-gingery-umami explosion)
Over medium heat:
-heat oil (I prefer sesame but again, any oil will do)
saute broccoli until it starts turning a brighter green (if adding bell pepper, add them now)
-saute whites of spring onions for 3-4 minutes or until soft
-saute garlic and a small dollop of extra ginger until fragrant
-(optional I add a serrano/hot pepper at this point and saute a couple minutes)
-add chickpeas with marinade
-bubble for 3 minutes
- add carrots and stir altogether
-add Kung Pao Sauce (start with half a bottle and taste until you get the flavor you want and add more. At most I usually add 3/4 bottle for my taste preference)
-add peanuts, stir to combine
-Bubble for 5-10 minutes, should be deliciously sticky and thick and hot! Serve over rice or noodles and enjoy!
Recipe courtesy of my sister Leva Grace
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