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.

2 cups cooked or BPA-free canned chickpeas, drained and rinsed

1 tbsp sesame oil, divided

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

1 cup sugar snap peas, strings removed

3 cups cooked millet

¼ cup sliced green onions

⅛ tsp sea salt

⅓ cup toasted unsalted almonds or peanuts, chopped

2 tbsp toasted sesame seeds

Sauce

3 small red chiles, minced

1.4 cup rice vinegar

¼ cup reduced-sodium tamari

¼ cup low-sodium vegetable broth

2 tbsp natural unsalted almond or peanut butter (TRY: Woodstock All-Natural Unsalted Raw Almond Butter)

2 tbsp tapioca starch

1 tbsp pure maple syrup

2 tsp sesame oil

Directions at cleaneatingmag.com

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