Kung Pao Chickpea & Brussels Sprouts Stir Fry
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.84 out of 5 stars
(24)
Ingredients
4 servings
- For the stir fry:
- 2 tablespoons sesame oil
- 1 pound brussels sprouts, halved
- Freshly ground salt and pepper
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- For the kung pao sauce:
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly grated ginger (or ½ teaspoon ground ginger)
- 1 tablespoon apple cider vinegar
- 2 tablespoons gluten free reduced sodium soy sauce
- 1 teaspoon coconut sugar
- ½ tablespoon cornstarch (or arrowroot powder or tapioca starch)
- 1-2 tablespoons peanut butter, for flavor
- To garnish:
- Chopped peanuts
- Red pepper flakes
- Green onions
- Cilantro
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Preparation
Step 1
First make the kung pao sauce: Add garlic, red pepper flakes, ginger, apple cider vinegar, soy sauce, coconut sugar, cornstarch, and peanut butter to a medium bowl; whisk until the cornstarch is dissolved. Set aside for later.
Step 2
Next preheat a large skillet or wok over medium-high heat and add in sesame oil. One oil is hot, add in brussels sprouts, stir frequently and cook until they begin turning slightly golden brown, about 3-5 minutes.
Step 3
Add in red onion and red bell pepper, and saute until onions become slightly translucent and golden brown, about 3-4 minutes. Add salt and pepper to veggies, and then add chickpeas to pan.
Step 4
Turn the heat to low, then pour the sauce into the pan. Stir frequently as the sauce will start to thicken up after a minute or two.
Step 5
Serve immediately over quinoa or brown rice. Garnish with chopped peanuts, green onion, cilantro and a pinch of red pepper flakes, if desired. Serves 4.
Step 6
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