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Kung Pao Chickpeas

Other

Contributed by: Joanne Change, Myers and Chang Restaurant

chickpeas

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Kung Pao sauce is a sweet and spicy stir-fry sauce originating from China. This recipe uses Chickpeas as the source of protein which contain vitamins A, E, and C to make a delicious vegetarian stir-fry dish. 

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
10 minutes
Cook Time:
20 minutes

Ingredients


Soy_sauce - ⅓ cup low-sodium Rice_vinegar - 3 Tablespoons unseasoned Sambal_oelek - 2 Tablespoons Garlic - 1 Tablespoon minced (about 3 medium cloves) Ginger - 1 Tablespoon, fresh peeled and finely chopped (about 1-inch knob) Sugar - 1 Tablespoon Cornstarch - 2 teaspoons Chickpeas - 1, 15-oz can, drained, rinsed, and shaken dry Cornstarch - 2 teaspoons Oil - 4 Tablespoons vegetable oil, such as canola Chili_peppers - 8 dried red Thai chili peppers Scallions - 3, white and green parts cut into 1-inch pieces Red_onion - 1 small, cut into 1-inch cubes Red_pepper - 1 cut into 1-inch squares Green_pepper - 1 cut into 1-inch squares Celery - 1 large stalk, cut into 1-inch pieces Roasted_nuts - ½ cup unsalted roasted peanuts or cashews Water_chestnuts - 1, 5-oz can whole water chestnuts, drained and quartered

Instructions

Step 1
In a small bowl, whisk together all the ingredients with 2 Tablespoons water. The Kung Pao Sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Step 2
In a small bowl, toss the chickpeas with the cornstarch.
Step 3
In a wok or a large, heavy, flat-bottomed skillet, heat 2 Tablespoons of vegetable oil over high heat for 1 minute.
Step 4
Add the cornstarch-coated chickpeas and stir until the chickpeas start to color, 4 to 6 minutes. Remove the chickpeas from the wok.
Step 5
Add the remaining 2 tablespoons oil to the wok and heat over high heat until it shimmers, about 1 minute.
Step 6
Add the chilies and stir for 1 minute. Add the scallions, onion, bell peppers, celery, peanuts, and water chestnuts and cook, stirring frequently, until the vegetables start to soften but are still somewhat crisp, 2 -3 minutes.
Step 7
Return the chickpeas to the wok, add the Kung Pao Sauce, stir to combine, and bring to a boil, 2 to 3 minutes. Place in a large serving bowl.

Notes

Nutrition Information

Calories:
556 Calories
Fat:
34
Saturated Fat:
6
Carbohydrates:
Net Carb: 52
Dietary Fiber:
12
Protein:
19

Dietary Restrictions

Vegan