Maple Ginger Beet Stir Fry
Ingredients
- 1/2 small red onion, diced
- 1/2 cup sliced mushrooms
- 1 cup broccoli florets
- 1 medium carrot, sliced into coins
- 3 tbsp water
- 2 tsp olive oil (optional)
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 can chickpeas, rinsed and drained
- 3 Love Beets, cubed
- 2 tbsp low sodium soy sauce
- 1 tbsp maple syrup
- 1/4 tsp Five Spice
Preparation
In a pan over medium heat, add onions and mushrooms. Sprinkle with a pinch of salt and sauté until onions are softened.
Add in broccoli florets and carrots, sauté for an additional minute, then add 3 tbsp of water. Cover the pan with a lid to steam for about 3-4 minutes or until the vegetables are bright green.
Remove the lid from the pan and add in olive oil, minced garlic, and minced ginger. Stir well until fragrant, about 1 minute.
Add in chickpeas and cubed Love Beets, sauté to warm through.
Drizzle in low sodium soy sauce, maple syrup, and sprinkle with Five Spice. Stir to coat the ingredients evenly.
Cook for another minute or two until the flavors meld together and the sauce thickens slightly.
Serve the Maple Ginger Beet Stir Fry as a hearty and flavorful weeknight dinner.
