Mall-Style Vegetable Stir-Fry

Name: Mall-Style Vegetable Stir-Fry
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 teaspoon grapeseed oil; 1 1/2 tablespoons minced fresh ginger; 2 garlic cloves, minced; 1/2 cup soy sauce; 3 tablespoons rice vinegar; 1 teaspoon toasted sesame oil; 6 Medjool or other dried dates, pitted and chopped; 1 tablespoon arrowroot powder or cornstarch; 1 tablespoon grapeseed or coconut oil; 1/2 cup thinly sliced red onion, or 2 shallots, thinly sliced; 1 red bell pepper, chopped or julienned; 1 carrot, chopped or julienned; 1 head broccoli, cut into bite-sized florets and pieces; 1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed); Freshly cooked brown rice, for serving; 1 tablespoon sesame seeds (raw or toasted); 1 to 2 fresh limes, quartered; 1/4 cup chopped fresh cilantro

Recipe from Jenné Claiborne

Adapted by Kim Severson

Mall-Style Vegetable Stir-Fry — Jessica Emily Marx for The New York Times

Total Time: 35 minutes
Rating: 4(755)
Comments: Read comments

The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express. After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce. If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms. Also, feel free to swap out the broccoli in favor of another green vegetable like kale, cabbage or bok choy. To make a less salty, slightly less mall-like version, use low-sodium soy sauce or ¼ cup soy sauce and ¼ water or broth. You can also use low-sodium canned chickpeas (or soak and cook your own and salt to taste). —Kim Severson

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Ingredients

Yield:4 servings

For the Sauce

1teaspoon grapeseed oil
1½tablespoons minced fresh ginger
2garlic cloves, minced
½cup soy sauce
3tablespoons rice vinegar
1teaspoon toasted sesame oil
6Medjool or other dried dates, pitted and chopped
1tablespoon arrowroot powder or cornstarch

For the Stir-fry

1tablespoon grapeseed or coconut oil
½cup thinly sliced red onion, or 2 shallots, thinly sliced
1red bell pepper, chopped or julienned
1carrot, chopped or julienned
1head broccoli, cut into bite-sized florets and pieces
1½cups cooked chickpeas (1 15-ounce can, drained and rinsed)
Freshly cooked brown rice, for serving
1tablespoon sesame seeds (raw or toasted)
1 to 2fresh limes, quartered
¼cup chopped fresh cilantro

Ingredient Substitution Guide

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Preparation

Step 1
Make the sauce: In a saucepan, heat oil over medium heat. Add ginger and garlic, and cook, stirring, just until garlic starts to turn golden, about 1 minute. Stir in soy sauce, rice vinegar, sesame oil and dates. Let simmer 5 minutes.
Step 2
Meanwhile, whisk arrowroot with ⅓ cup water until smooth. Slowly stir the mixture into the simmering sauce. When sauce begins to thicken (this will happen very quickly), remove from heat and set aside to cool.
Step 3
When cool enough to handle, transfer sauce to a blender, and blend until smooth.
Step 4
Make the stir-fry: In a wok or skillet with a lid, heat oil over medium heat. When hot, add onions. Stir-fry about 1 minute, until softened. Add red pepper and carrots, cover and cook 5 minutes, stirring occasionally. Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.
Step 5
Serve over rice, garnished with sesame seeds, fresh cilantro and lime wedges.

Ratings

4 out of 5

755 user ratings

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Comments

Sandy Camargo7 years ago

I skipped the put-sauce-into-blender step. Didn't see the point and don't think it made any difference to the result, which was easy and tasty.

AJ7 years ago

Hi! Sauce is to be added in Step 4: “Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.”

Rachael7 years ago

You can always go with the low sodium soy sauce, and make sure the brine your chickpeas are in is "lower sodium" (or buy dried and soak on your own). That should reduce the sodium by 40%ish, I would think.

Beverly Levitt3 weeks ago

Great but should be a bit more spicy. Next time I will add more garlic and ginger and maybe a chili pepper. We added shrimp served it with glass noodles. Hats off to Kim Severson.

Nancy8 months ago

The goal was to do something with what was left of a rotisserie chicken, plus I had a can of past best-use date chickpeas. I used less soy sauce, subbing more rice wine vinegar. Probably I overdid adding random veggies plus the chicken, because there isn't that much sauce. Skipped getting out the blender. Chickpeas are a bit mushy but that could be age. But not bad, over rice. It was a good way to use leftovers and the chickpeas (best used by 2021. What can I say?)

Lori W1 year ago

Made this as written with the exception of thin sliced chicken breast at the very beginning and omitting the chickpeas. It was really good!

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