Prep 35 mins
Cook 30 mins
I love oriental food and the combination of flavors that form the sauce in this recipe is delicious. This version works well with my Nutritarian eating style. This is a very flexible recipe. You can use other greens like kale, collards or spinach. You can use other proteins in place of the chickpeas like 1/2 c sliced almonds, or 1 pound diced tofu. You can also vary the other vegetables to use up what you have on hand. Allow 3 cups raw greens and vegetables per person. To reduce prep time, you can use jarred ginger and garlic, bagged cole slaw mix and frozen vegetables.
- 1⁄2 teaspoon oil (to coat pan)
- 1 teaspoon ginger, minced
- 6 garlic cloves, minced
- 2 cups celery, sliced
- 2 onions, chopped
- 1 cup sliced mushrooms
- 1 large red pepper, diced
- 12 ounces cabbage, thinly sliced then cut into 2 inch pieces
- 1 cup frozen peas
- 2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
- 4 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- 1⁄16 teaspoon crushed red pepper flakes (or to taste)
- Chop ginger and garlic and set aside.
- Chop celery, onions, mushrooms, red pepper and cabbage and set aside.
- Use oil to thinly coat large non-stick frying pan or dutch oven (at least 5 quarts).
- Sauté ginger and garlic in oil for 1 minute.
- Add celery, onion, mushrooms, red pepper, peas and cabbage. Cover and sauté until vegetables are cooked, adding small amounts of water if needed to prevent sticking.
- Add chickpeas, soy sauce, sesame oil, and pepper flakes. Mix well and heat through.