Kung Pao Chickpeas

yupitsvegan.com

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

subheading: For the Kung Pao chickpeas stir fry:

1 tbsp toasted sesame oil

1 inch of ginger peeled and minced

3 large cloves of garlic minced

1 rib of celery thinly sliced

5 scallions diced (both green and white parts) (divided)

⅔ tsp ground Sichuan peppercorn (or use regular ground black pepper to taste)

¼ tsp red pepper flakes plus more to taste

⅓ cup chopped roasted peanuts plus more for garnish if desired

1 large red bell pepper (or 2 medium), cut into halved strips

3 cups cooked chickpeas drained (equal to 2 standard cans)

2 cups sliced collard greens or other greens of choice

Kung Pao sauce (below)

cooked rice or cauliflower rice for serving

subheading: For the Kung Pao sauce:

¼ cup low-sodium soy sauce (or tamari for gluten-free)

3 tbsp rice vinegar (don't use the seasoned type or your dish will be too salty)

1 tsp balsamic vinegar

1 tbsp agave nectar

½ tbsp sriracha or other chili sauce

½ cup of water

2 tsp cornstarch

Directions at yupitsvegan.com

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