This stir-fry is a vegan take on the traditional Kung Pao chicken dish. It has peanuts, colorful bell peppers, and chickpeas mixed in a tasty sauce. It's easy, quick, and full of protein and good things for you.
Ingredients: 1 can chickpeas, drained and rinsed. 1 red bell pepper, diced. 1 green bell pepper, diced. 1 small onion, diced. 3 cloves garlic, minced. 1 inch fresh ginger, grated. 2 tablespoons soy sauce. 1 tablespoon rice vinegar. 1 tablespoon maple syrup. 1 tablespoon cornstarch. 2 tablespoons water. 2 tablespoons vegetable oil. 1/4 cup peanuts, chopped. Cooked rice, for serving. Sliced green onions, for garnish.
Instructions: Add rice vinegar, maple syrup, cornstarch, water, and soy sauce to a small bowl. Mix them together. Put away. In a large pan, heat the vegetable oil over medium heat. Dice the onion, garlic, and ginger and add them. For about two minutes, saut until the food smells good. After you add the diced bell peppers, cook for three to four more minutes, until the peppers start to get a little soft. Put chopped peanuts and chickpeas in the pan, then pour in the sauce mixture that you just made. Mix things together well. After another two to three minutes, the sauce should have thickened and everything should be hot all the way through. Put the stir-fry on top of cooked rice and add sliced green onions on top. Have fun!
Tracey
