FOR THE SAUCE:
1 tsp vegetable oil
2 tsp minced fresh ginger
2 garlic cloves, minced
1/4 cup soy sauce
1/4 cup water
3 tbsp rice vinegar
1 tsp toasted sesame oil
6 Medjool or other dried dates, pitted and chopped
1 tbsp cornstarch
FOR THE STIR-FRY:
1 tbsp vegetable oil
4 – 6 cups chopped vegetables, including onion, carrot, red pepper, and broccoli, or whatever you have on hand
1.5 cups cooked chickpeas, optional
Freshly cooked brown rice or quinoa
1 tbsp sesame seeds (raw or toasted)
1 to 2 fresh limes, quartered
1/4 cup chopped fresh cilantro
Make the sauce: In a saucepan, heat oil over medium heat. Add ginger and garlic, and cook, stirring, just until garlic starts to turn golden, about 1 minute. Stir in soy sauce, rice vinegar, sesame oil and dates. Simmer 5 minutes.
Meanwhile, whisk cornstarch with 1/3 cup water until smooth. Slowly stir the mixture into the simmering sauce. When sauce begins to thicken, remove from heat and set aside to cool.
When cool enough to handle, transfer sauce to a blender, and blend until smooth.
Make the stir-fry: In a wok or skillet with a lid, heat oil over medium heat. When hot, add onions. Stir-fry about 1 minute, until softened. Add red pepper and carrots, cover and cook 5 minutes, stirring occasionally. Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 5 minutes.
Serve over rice or quinoa, garnished with sesame seeds, fresh cilantro and lime wedges.
From the New York Times
Feb 2018