Garlic Broccoli Stir Fry

May 22

May 22 Garlic Broccoli Stir Fry

(V, VG, DF)

If you’re like me, you love quick Chinese takeout at the end of a long day. If you’re diabetic like me, you’ve learned how much extra sugar and salt you’re getting with that takeout! This recipe gives me those comfy, umami stir fry flavors without the excess sugar. Even better? It’s totally vegan!

Servings | 4

Ingredients

Stir Fry:

1 tbsp avocado oil
1 1/2 tsp toasted sesame oil
1 onion, finely diced
5 cloves garlic, finely minced
1 1” knob ginger, peeled and finely minced
1 tsp kosher salt
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp smoked paprika
1/8 tsp cayenne pepper
2 medium broccoli crowns, chopped into small florets
1/3 c vegetable broth
1 15 oz can of chickpeas rinsed and drained
1/2 tsp sesame seeds
1/4 c sliced green onions
1 7 oz package of RightRice Original (or whichever grain you prefer)

Sauce:
1/2 c water
3 tbsp soy sauce (if GF, use coconut aminos)
2 tbsp rice vinegar
2 tbsp maple syrup
1 tbsp cornstarch

Directions

In a wok over medium heat, add both oils and heat until shimmering. Add onion, garlic, ginger, and all spices to the hot oil. Sauté until translucent, about 5 minutes. Add broccoli and vegetable broth and cook until broccoli is tender, about 10 minutes. Stir occasionally to combine.

In a small saucepan, cook RightRice according to package instructions. This will take approximately 15 minutes total.

To make the sauce, combine all ingredients and whisk until combined.

Once broccoli is tender, add the sauce and the chickpeas to the wok and maintain a simmer. Cook until sauce thickens and coats all of the vegetables. Add sesame seeds and green onions to finish, stir to combine, and remove from heat.

Serve stir fry over a base of RightRice or your favorite grain.