Oriental Sauté With Ginger and Garlic

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.

• Ready In: 1 hr 5 mins
• Serves: 4
• Yields: 7 cups

Ingredients

• 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)

Directions

1. Chop ginger and garlic and set aside.
2. Chop celery, onions, mushrooms, red pepper and cabbage and set aside.
3. Use oil to thinly coat large non-stick frying pan or dutch oven (at least 5 quarts).
4. Sauté ginger and garlic in oil for 1 minute.
5. 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.
6. Add chickpeas, soy sauce, sesame oil, and pepper flakes. Mix well and heat through.