Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat.

2. 2

   Add 3 minced cloves of garlic and 1 grated inch of fresh ginger to the hot oil, then sauté for 1 minute until fragrant.

3. 3

   Stir in 2 drained and rinsed 15-ounce cans of chickpeas, 1 cup of rehydrated and sliced shiitake mushrooms, 0.25 cup of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Shaoxing wine, 0.5 teaspoon of Chinese five-spice powder, and 1 whole star anise into the pot.

4. 4

   Pour in 1 cup of vegetable broth and add 1 teaspoon of sugar, then bring the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot, and braise for 30 minutes, stirring occasionally.

6. 6

   Add 2 chopped heads of bok choy to the pot and cook for another 5 minutes, until the bok choy is tender-crisp.

7. 7

   Stir in 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water to create a slurry, then add it to the pot and cook for 2-3 minutes until the sauce has thickened.

8. 8

   Garnish the Braised Five-Spice Chickpeas and Shiitake with 2 sliced green onions before serving.