Mall-Style Vegetable Stir-Fry

cooking.nytimes.com

Debbie Fenner

subheading: FOR THE SAUCE:

1 teaspoon grapeseed oil

1 ½ tablespoons minced fresh ginger

2 garlic cloves, minced

½ cup soy sauce

3 tablespoons rice vinegar

1 teaspoon toasted sesame oil

6 Medjool or other dried dates, pitted and chopped

1 tablespoon arrowroot powder or cornstarch

subheading: FOR THE STIR-FRY:

1 tablespoon grapeseed or coconut oil

½ cup thinly sliced red onion, or 2 shallots, thinly sliced

1 red bell pepper, chopped or julienned

1 carrot, chopped or julienned

1 head broccoli, cut into bite-sized florets and pieces

1 ½ cups cooked chickpeas (1 15-ounce can, drained and rinsed)

Freshly cooked brown rice, for serving

1 tablespoon sesame seeds (raw or toasted)

1 to 2 fresh limes, quartered

¼ cup chopped fresh cilantro

Directions at cooking.nytimes.com

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