Stir Fry with Crunchy Chickpeas

This is the best goddamn stir fry you’ll ever eat. It’s crunchy and has oodles of flavor from the variety of ingredients. This stuff is hard to share.



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Stir Fry with Crunchy Chickpeas
This is the best goddamn stir fry you'll ever eat. It's crunchy and has oodles of flavor from the variety of ingredients. This stuff is hard to share.
Course Main Dish
Cuisine Asian
Passive Time 30 minutes
Servings
Ingredients
The Chickpeas
The Sauce
The Stir Fry
Course Main Dish
Cuisine Asian
Passive Time 30 minutes
Servings
Ingredients
The Chickpeas
The Sauce
The Stir Fry
Instructions
The Chickpeas & Rice
  1. Preheat oven to 450 degrees F.
  2. Drain and rinse chickpeas. Spread on a baking sheet and toss with 1/8 cup of sesame oil. Roast chickpeas for about 20 minutes, stirring around at about 10 minutes.
  3. Begin cooking the rice.
The Sauce
  1. Whisk together sauce ingredients in a bowl or jar. That's it.
Putting it All Together
  1. In a large bowl, add the onion, garlic, ginger, water chestnuts, and baby corn.
  2. Oil a wok and turn flame to medium heat. Pour that entire bowl of crunchy veggie goodness into the wok and sauté for about 10 minutes.
  3. Add the sauce and stir, letting it cook for a couple of minutes.
  4. Add the broccoli and tomatoes. Stir.
  5. The chickpeas should be finishing up about now, so remove them from the oven and add them to the wok.
  6. One more time... stir.
  7. Add rice to bowls. scoop out a good ole heap of yum from the wok and place it on the rice.
  8. Top with bean sprouts.
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