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Dinner recipe · from the recipe book

Ginger Garlic Chickpea, Cabbage and Mushroom Stir-Fry

Crisp-edged chickpeas and seared mushrooms tossed with tender-crisp cabbage in a glossy ginger garlic sauce over fluffy white rice.

Ginger Garlic Chickpea, Cabbage and Mushroom Stir-Fry

Ingredients

  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2¼ cups520 gWater
  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 1½ tbsp12 gCornstarch
  • 2 tbsp30 gCanola oil
  • 4¼ cups sliced300 gWhite mushroomssliced
  • 6 cups shredded420 gGreen cabbageshredded
  • 2 medium120 gCarrotscut into thin matchsticks
  • 3½ tbsp grated20 gFresh gingergrated
  • 5 cloves15 gGarlicminced
  • 3 tbsp40 gLow-sodium soy sauce
  • 2⅛ tsp15 gHoney
  • 1 tbsp15 gApple cider vinegar
  • 1¾ tsp8 gToasted sesame oil
  • ½ tsp1 gCrushed red pepper
  • 3 medium45 gGreen onionsthinly sliced, white and green parts kept separate
  • 1 tbsp10 gSesame seeds

Steps

  1. Measure the water and set aside 120 g of it for the sauce; use the remaining 400 g for the rice.
  2. Bring the rice and the 400 g of water to a boil in a small pot, cover, reduce to low and cook 15 minutes; rest off the heat, covered, 10 minutes.
  3. While the rice cooks, make the sauce: whisk the soy sauce, honey, cider vinegar, toasted sesame oil, red pepper flakes, the reserved 120 g of water and half of the cornstarch in a small bowl.
  4. Toss the chickpeas with the remaining half of the cornstarch.
  5. Heat half of the canola oil in a large skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, 6 to 8 minutes until crisp and golden; move them to a plate.
  6. Add the remaining half of the canola oil to the skillet. Add the mushrooms and cook undisturbed 3 minutes, then stir and cook 2 minutes more until browned.
  7. Add the cabbage and carrot and stir-fry 4 minutes until tender-crisp.
  8. Add the ginger, garlic and the white parts of the green onion and stir-fry 1 minute until fragrant.
  9. Stir the sauce, pour it into the skillet and cook 1 to 2 minutes until glossy and thickened. Return the chickpeas and toss to coat.
  10. Fluff the rice and serve the stir-fry over it, topped with the green parts of the green onion and the 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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