Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat an oven to 400°F (200°C) and toss the 425 grams of drained chickpeas with 1 tablespoon of vegetable oil and 0.5 teaspoon of Chinese five-spice powder on a baking sheet, then roast for 20 minutes until lightly crisped.

2. 2

   While the chickpeas roast, whisk together 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of toasted sesame oil, 0.5 teaspoon of Chinese five-spice powder, 1 teaspoon of white sugar, and 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to create the sauce.

3. 3

   Heat 1 tablespoon of vegetable oil in a large wok or high-sided skillet over high heat until smoking, then add the 1 pound of gai lan and stir-fry for 3-4 minutes until lightly charred and tender-crisp.

4. 4

   Remove the gai lan from the wok and set aside, then add the remaining 1 tablespoon of vegetable oil to the hot wok along with 3 minced garlic cloves and 1 grated inch of ginger, stirring quickly for 30 seconds until fragrant.

5. 5

   Add the 1 medium red bell pepper strips to the wok and stir-fry for 2-3 minutes until they begin to soften.

6. 6

   Return the roasted chickpeas and the charred gai lan to the wok with the bell pepper and toss to combine, then pour in the prepared sauce mixture.

7. 7

   Cook the mixture for 1-2 minutes, stirring continuously, until the sauce thickens and evenly coats all ingredients.

8. 8

   Garnish the dish with 2 sliced scallion stalks just before serving.