Two Summer Stir-frys

Summer is here, and that means BBQ season. BBQ is perfect with bean salad. Bean salad is perfect for our program. But what if you’re tired of bean salad and are looking for a new way to serve up your chickpeas and vegetables?

Try out the fantastic Japanese Chickpea stirfry I threw together last night (especially if you’re looking for adventure in some new ingredients) or the Lemony-Chick Pea Stir fry I took from www.101cookbooks.com

Enjoy! and Happy Wednesday!

Love Rae
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Japanese Chickpea Stir-fry
Bruce BBQ’d up a pork steak to go with it, and I ate it as is! (served with rice)

Sauce:
3 tbsp mirin
3 tbsp soy sauce
1 tbsp sake
1 tbsp sugar
2 tsp dry mustard
salt to taste (1 tsp or so)
1/2 cup water
cornstarch (sprinkle on at end)

Stir-fry:
small knob fresh ginger, diced super small
3 cloves garlic, minced
1/2 med onion, sliced very thin
Saute these 3 ingredients in olive oil until onion is done and sweet-looking

Add 2 – 3 cups cut veggies (whatever you have is fine! I used: 3/4 red bell pepper, 3/4 yellow bell pepper, a bunch of baby carrots sliced lengthwise thinly.)
Cook until tender

Add 1 small can of chickpeas and the sauce.
Heat through and sprinkle with cornstarch to thicken sauce.

Mmm! Serve with fresh steamy rice or quinoa.

Don’t have mirin and sake in your cupboard? Try this from www.101cookbooks.com

Lemony Chickpea Stir-fry Recipe

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon