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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. soy sauce (or tamari for GF)
- 1 Tbsp. mirin (or dry sherry)
- 1/2 cup chickpeas (cooked, equal to 1 15-oz. can, rinsed and drained)
- 6 Tbsp. vegetable broth (1/4 cup + 2 tbsp)
- 1/2 Tbsp. tomato paste
- 1/2 Tbsp. natural peanut butter
- 1 Tbsp. soy sauce (low-sodium, or tamari for GF)
- 1 Tbsp. rice vinegar
- 4 tsp. coconut sugar (or other sugar)
- 2 tsp. Sriracha sauce
- 1 tsp. toasted sesame oil
- 1 tsp. prepared mustard (grainier and nuttier mustards are better; if using the bright yellow mustard, reduce to 1/2 tsp)
- 1 tsp. cornstarch
- 1/8 tsp. freshly ground black pepper (or white pepper)
- 1 Tbsp. neutral oil (I used sunflower seed oil)
- 1/4 onion (a large, or 1 shallot, thinly sliced)
- 1 broccoli (large, crown, cut into florets)
- 1 red bell pepper (cut into thin strips)
- 1 tsp. minced ginger
- 2 cloves garlic (minced)
- sauce (General Tso's, above)
- chickpeas (marinated, above)
- green onions (sesame seeds, and fresh red onion, for serving, optional)
- cooked rice (optional, for serving)
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