Servings:
4
Prep Time:
15 mins
Total Time:
25 mins
Ingredients
-
1 cupbrown ricesee savings
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2medium celery stalkssee savings
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1/2 poundbroccolisee savings
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2medium carrotssee savings
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1 (15.5 ounce)can chickpeassee savings
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1/4 cuplow-sodium soy saucesee savings
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2 tablespoonsbrown sugarsee savings
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1 tablespooncornstarchsee savings
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2 tablespoonscanola oilsee savings
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1 1-inchpiece of fresh ginger (optional)see savings
Directions
1.
Cook rice according to package directions. Set aside and keep warm in a covered container. Make vegetable mixture while rice is cooking.
2.
Rinse carrots, celery, and broccoli.
3.
Chop broccoli into small pieces. Peel and dice carrots and dice celery.
4.
Drain and rinse canned chickpeas, using a colander.
5.
Measure and stir together soy sauce, brown sugar, and cornstarch in a small bowl.
6.
If using, stir 2 teaspoons of peeled and minced fresh ginger into the soy sauce mixture.
7.
Heat a large saute pan over medium-high heat, and add canola oil.
8.
Add chopped vegetables and chickpeas into saute pan. Stir frequently and cook for 5-7 minutes.
9.
Pour soy sauce mixture into saute pan.
10.
Bring to a boil. Reduce heat and simmer about 2 minutes or just until sauce is slightly thickened.
11.
Serve vegetables over brown rice.
Tips:
Saute any variety of vegetables. Cook more rice than is needed for this recipe and plan to use it for another recipe later in the week.
Nutrition information
Calories 400, Total Fat 10 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 580 mg, Carbohydrate 68 g, Fiber 9 g, Sugars 11 g, Protein 12 g, Daily Values: Vitamin A 110%, Vitamin C 90%, Calcium 10%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
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