Kung Pao Chickpea Stir-Fry over Sesame-Fried Millet

I created my first recipe book after I had moved from California to Michigan. That first holiday season away, I got lots of calls requesting certain long-standing family recipes that I had gathered from Moms, Gramas, Aunties, and friends over the years. That next holiday season, everyone got a recipe book with all those and more. I added family stories and memories as well. It’s time these recipes were updated, digitized and shared more broadly. 20 years later, we have lots of new favorites and many old favorites are being converted to Gluten-Free versions. Disclaimer: I’m not a kitchen trouble-shooter, so if you have a recipe that doesn’t turn out for you or you need substitutions, I won’t be able to help you. Just know, that if it didn’t work in my kitchen as it is written, it won’t be here. =)

Adapted slightly from the website. Quite tasty and satisfying. It would be just as good with any rice as well.

Sauce

3 small red chiles, minced (or dried Arbol chiles, whole)

¼ cup rice vinegar

¼ cup reduced-sodium tamari

¼ cup low-sodium vegetable broth

2 tbsp natural almond or peanut butter

2 tbsp tapioca starch

1 tbsp pure maple syrup

2 tsp sesame oil

2 cups cooked or 1 can chickpeas, drained and rinsed

Millet

⅓ cup peanuts, chopped

2 tbsp toasted sesame seeds

2 tsp sesame oil

3 cups cooked millet

⅛ tsp sea salt

Vegetables

1 tbsp sesame oil

2 stalks celery, sliced

1 large carrot, peeled and sliced

4 cloves garlic, minced

3 cups white or cremini mushrooms, sliced

1 red bell pepper, sliced

2 cup sugar snap peas, strings removed

Topping

¼ cup sliced green onions

Hot sauce or ground red chile pepper (dried Arbol peppers are great)

Note: Ingredients may have been altered from the original.

Directions at cleaneatingmag.com

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