Oriental Sauté With Ginger And Garlic

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• 1/2 teaspoon oil (to coat pan)
• 1 teaspoon ginger, minced
• 6 garlic cloves, minced
• 2 cups celery, sliced
• 2 onions, chopped
• 1 cup sliced mushrooms
• 1 large red pepper, diced
• 12 ounces cabbage, thinly sliced then cut into 2 inch pieces
• 1 cup frozen peas
• 2 (15 ounce) cans low-sodium chickpeas, drained and rinsed
• 4 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil
• 1/16 teaspoon crushed red pepper flakes (or to taste)

Recipe

• 1 chop ginger and garlic and set aside.
• 2 chop celery, onions, mushrooms, red pepper and cabbage and set aside.
• 3 use oil to thinly coat large non-stick frying pan or dutch oven (at least 5 quarts).
• 4 sauté ginger and garlic in oil for 1 minute.
• 5 add celery, onion, mushrooms, red pepper, peas and cabbage. cover and sauté until vegetables are cooked, adding small amounts of water if needed to prevent sticking.
• 6 add chickpeas, soy sauce, sesame oil, and pepper flakes. mix well and heat through.