Zucchini Stir-Fry

Try this zucchini stir-fry – zucchini, bell peppers, and chickpeas are stir-fried at high temperature with a special sauce and spices.

Ingredients:

1 tablespoon oil (e.g. avocado, coconut)
1 onion, chopped
1 large zucchini, sliced
1 bell pepper, diced
1 can (400 g) chickpeas, drained and rinsed under running water
3 cloves garlic, minced
1 tablespoon grated fresh ginger
½ teaspoon garlic powder
½ teaspoon onion powder
¾ teaspoon ground smoked paprika
Salt and black pepper (to taste)

For the sauce:
½ cup (120 ml) water
3 tablespoons soy or TAMARI sauce
2 tablespoons rice vinegar or lemon juice
2 tablespoons maple syrup or other sweetener
1 tablespoon corn or potato starch

Recommended to serve with:
Cooked rice
Sesame seeds

Instructions:

1. First, cut the onion and zucchini in half. Then cut into “crescent” slices (about half a centimeter). Also dice the bell pepper and chop (or grate) the garlic and ginger.
2. In a jar or small bowl, combine the above sauce ingredients and whisk well.
3. Heat the oil in a large (wok) pan over medium-high heat.
4. When hot, add the vegetables. Stir-fry for 6-8 minutes, until softened.
5. Add garlic, ginger, chickpeas and spices. Stir-fry for another 2-3 minutes.
6. Pour in the sauce and simmer until thickened. You can garnish with sesame seeds and fresh herbs. Serve with rice or another side dish of your choice.

Yield: 3 servings
Recipe: elavegan.com