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GUEST CONTRIBUTOR/ RECIPE/ Vegetable Stir Fry

Ginger Avocado Sauce for Bell Pepper Stir fry

Ginger Avocado Sauce for Bell Pepper Stir fry
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This chickpea recipe has the best sauce for vegetable stir fry. It taste so good with the mini bell peppers, green peas, and carrots. Not to mention how delicious the ginger avocado sauce taste drizzled on top. It only takes 12 minutes to cook and makes a great healthy main dish.

I adore this chickpea recipe because they are delicious and vegan. Chickpeas are also known as garbanzo beans. This legume is high in plant-based protein and other nutrients. They have a nutty earthy flavor that taste delicious in vegetable stir frys like this one.

Ginger avocado sauce for a vegetable stir fry is the zesty savory dressing you will adore. In order to make the sauce it’s best to use aquafaba. Aquafaba is simply the juice or liquid that comes in the can of chickpeas that you are going to use for this recipe anyways.

This sautéed chickpea recipe is fresh and savory!

Aquafaba is the water or liquid that chickpeas are cooked in. If you cook your own chickpeas instead of using a can of cooked chickpeas, use extra water. And save that water to make this sauce for vegetable stir fry. The other ingredients include fresh ginger, avocado, rice vinegar, and lime juice. Also olive oil, salt, dried chives, and turmeric.

Ingredients for the sautéed chickpea recipe include canned chickpeas, olive oil, garlic, and mini bell peppers. Of course you can use regular size small peppers and just place them into smaller pieces. Other ingredients include freshly diced carrots and cooked green peas. I also add a dash of salt and cilantro for garnish and flavor.

In order to make this sauce for vegetable stirfry I like to combine avocado and ginger in my food processor first. I blend that into a paste and then I add the aquafaba from the can of chickpeas. Then add the remaining sauce ingredients into the food processor as well and blend until it’s thoroughly combined.

Ginger Avocado Sauce for Bell Pepper Stir fry

Dinner
By Guest contributor Serves: 4
Prep Time: 12 minutes Cooking Time: 12 minutes Total Time: 24 minutes

This chickpea recipe has the best sauce for vegetable stir fry. It taste so good with the mini bell peppers, green peas, and carrots. Not to mention how delicious the ginger avocado sauce taste drizzled on top. It only takes 12 minutes to cook and makes a great healthy main dish.

Ingredients

  • For The Sauce
  • Aquafaba (all the juice from the can of chickpeas)
  • 1 tbsp freshly chopped ginger root
  • 1/2 medium avocado
  • 1 tbsp Rice vinegar
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tbsp salt
  • 2 tsp dried chives
  • 1/2 tsp turmeric
  • For The Stir Fry
  • 2 tbsp olive oil
  • 2 cloves Garlic peeled and chopped
  • 15.5 oz can of chickpeas
  • 16 oz mini bell peppers
  • 3/4 cup chopped carrots
  • 3/4 cup green peas (cooked)
  • Cilantro for garnish
  • 1 tsp salt

Instructions

Directions For The Sauce

1

Drain the aquafaba or chickpea juice from the can of chickpeas and set aside.

2

Combine the avocado and ginger in the food processor and blend until combined

3

Add in the aquafaba and blend again until thoroughly combined

4

Add the remaining sauce ingredients into the food processor and blend them all until combined

Directions For The Stir Fry

5

Bring a large frying pan to a medium heat with the oil and add in the diced garlic once it’s heated

6

Fry the garlic in the oil for two minutes then add in the sliced bell peppers, carrots, and season with the salt

7

Allow to cook for 3 to 5 minutes then add the green peas and canned chickpeas

8

Continue to cook for another five minutes and add the cilantro.

9

Remove from the heat and allow to rest for 10 minutes.


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