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Dinner recipe · from the recipe book

Citrus Ginger Chickpea, Cabbage and Mushroom Stir-Fry

Crisp-edged chickpeas and seared mushrooms tossed with tender-crisp cabbage in a bright orange-lime ginger glaze, served over fluffy bulgur.

Citrus Ginger Chickpea, Cabbage and Mushroom Stir-Fry

Ingredients

  • 1½ cups200 gBulgur, dry
  • 1⅔ cups400 gWater
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp16 gCornstarchdivided
  • 2 tbsp30 gCanola oildivided
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 6½ cups shredded450 gGreen cabbagethinly shredded
  • 1½ medium100 gCarrotscut into matchsticks
  • 4 cloves12 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • ⅔ cup (160 ml)160 gOrange juice
  • 2 tbsp30 gLime juice
  • 2 tbsp30 gLow-sodium soy sauce
  • 1 tbsp20 gHoney
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 3 medium45 gGreen onionsthinly sliced
  • 1 tbsp10 gSesame seedstoasted

Steps

  1. Bring the water to a boil in a small pot, stir in the bulgur, cover, take off the heat and let stand 15 minutes; fluff with a fork.
  2. While the bulgur stands, prep the vegetables: slice the mushrooms, shred the cabbage, cut the carrot, mince the garlic, grate the ginger and slice the green onion.
  3. Make the sauce: whisk the orange juice, lime juice, soy sauce, honey, toasted sesame oil, red pepper flakes and half of the cornstarch in a bowl.
  4. Toss the chickpeas with the remaining half of the cornstarch.
  5. Heat one third of the canola oil in a large skillet over medium-high heat. Add the chickpeas and cook, shaking often, 6 to 8 minutes until golden and crisp-edged; move to a plate.
  6. Add another third of the canola oil and the mushrooms; cook without stirring 3 minutes, then stir and cook 2 minutes more until browned.
  7. Add the last third of the canola oil, the cabbage and carrot; stir-fry 4 minutes until wilted but still crisp.
  8. Push the vegetables aside, add the garlic and ginger to the cleared spot and stir 30 seconds until fragrant.
  9. Stir the sauce, pour it in and toss for 1 to 2 minutes until glossy and thickened. Return the chickpeas and toss to coat.
  10. Spoon over the bulgur and top with the green onion and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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