Create that same velvety, take-out sauce at home with just a few pantry staples. The cornstarch slurry will thicken your sweet and sour sauce just like your favorite take out place. But please feel free to replace the chickpeas with tofu or over vegetables you have on hand. Serve over a bed of steamed ginger rice or quinoa.
- 1/4 cup water
- 1 teaspoon corn starch
- 1/2 medium onion, small diced
- 3 cloves garlic, minced
- 1/2 teaspoon ginger powder or 1 inch piece of fresh ginger, minced
- 1 (15 ounce) can chickpeas, rinsed and drained
- 5 mushrooms, sliced
- 1 cup broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon mustard
- 1 teaspoon ketchup
- 1 teaspoon garlic chili sauce
- 2 teaspoons vinegar of choice
In a cup prepare corn starch slurry by whisking together corn starch and water until dissolved and then set aside. In a separate cup or bowl add soy sauce, maple syrup, vinegar, ketchup, and mustard and whisk together then set aside.
Bring a sauté pan up to medium heat. In a sauté pan add in onion and mushrooms and sauté until onions are softened.
Add in broccoli, garlic and ginger and sauté for 30 seconds to a minute until fragrant.
Add in chickpeas, stir together to combine, then add in the sauce you whisked together
Stir well and then add in corn starch slurry. Stir and allow to simmer on low until sauce thickens, about 3-5 minutes. Remove from heat, stir well again and serve as desired. 🥣