Easy Garlic Broccoli Stir-Fry
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 5 garlic cloves, minced
- 1 heaped tablespoon fresh ginger, minced
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon smoked paprika
- Black pepper & sea salt to taste
- Pinch of cayenne pepper
- 1 medium head of broccoli, cut into small florets (450 g)
- 1/3 cup vegetable broth (80 ml)
- One 15 oz can of chickpeas, rinsed and drained
- Cooked rice of choice for serving
Sauce
- 1/2 cup of water (120 ml)
- 3 tablespoons soy sauce (gluten-free if needed)
- 2 tablespoons rice vinegar or balsamic vinegar
- 2 tablespoons maple syrup or any other sweetener
- 1 tablespoon cornstarch
Preparation
Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes.
Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes.
Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk.
Pour the sauce in the pan and add chickpeas.
Bring to a boil until the sauce simmers. Fry for a further few minutes.
Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed.
Serve alone or with cooked rice. Enjoy!
