Asian Chickpea, Eggplant, Pepper, Mushroom & Basil Stir-Fry with Rice
- Time
- 35 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- 2eggplants
- 1 small pkgfresh basil
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 2 (1 inch) piecesginger root
- 1 cupjasmine rice
- 4 capsportobello mushrooms
- 2red bell peppers
- 1 mediumred onion
- black pepper
- chili-garlic sauce
- cornstarch
- natural peanut butter
- pure maple syrup
- rice vinegar
- sesame seeds
- tamari soy sauce
- toasted sesame oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 703
- Protein
- 23g
- Carbs
- 104g
- Fat
- 25g
- Fiber
- 23g
- Sodium
- 294mg
Method
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