Chinese Veggies and Rice
Yield: 4, 1½ cups per serving
- 1 cup brown rice
- 2 medium carrots
- 2 medium celery stalks
- ½ pound broccoli
- 1 (15½ ounce) can chickpeas
- ¼ cup low-sodium soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons canola oil
- 1 1-inch piece of fresh ginger
- 1 small jalapeño or other chile pepper
- Cook rice according to package directions. Set aside and keep warm in a covered container. Make vegetable mixture while rice is cooking.
- Peel, rinse, and chop carrots.
- Rinse and chop celery and broccoli.
- Drain and rinse canned chickpeas, using a colander.
- Stir together soy sauce, brown sugar, and cornstarch in a small bowl. If using, add 2 teaspoons of peeled and minced fresh ginger and 1 teaspoon of rinsed and minced jalapeño.
- Heat a large sauté pan over medium-high heat and add canola oil.
- Add chopped vegetables and chickpeas to sauté pan. Stir frequently and cook for 5-7 minutes.
- Pour soy sauce mixture into sauté pan. Bring to a boil.
- Reduce heat and simmer about 2 minutes or just until sauce is slightly thickened.
- Serve vegetables over brown rice.
- Sauté any variety of vegetables you like.
- Cook more rice than is needed for this recipe and plan to use it for another recipe later in the week.
Chef Kaspar Donier