Vegetable Stir (Not) Fry with Chickpeas & Cashews

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This is my go to stir fry marinade. Sometimes I use pineapple juice or orange juice if I have it in the house instead of water. Tonight, we are oil free once again and the dish is better than ever. Yet, another dish that eliminates oil!

Shake this up with any vegetables you like or have in the house: broccoli, snap peas, peas, green beans, corn, etc.

Marinade
3 tablespoons water
3 tablespoons tamari
Squirt of agave
1/4 teaspoon garlic powder
1/8 teaspoon ginger powder

MIx the marinade and set aside.

Thickener
1 teaspoon arrowroot (or cornstarch)
1/4 cup water

Mix the arrowroot or cornstarch into the water until dissolved and set aside.

Vegetables
1 small onion
1 carrot
1/2 zucchini
1 baby bok choy *
1/4 small red cabbage
1/2 cup chickpeas
1/2 cup cashews
2 tablespoons sesame seeds
1/4 cup water

Prep all of the vegetables: slice the onions, carrots, zucchini, and bok choy, and shred the cabbage.

Add water to a big pan with sides. Add the onions and cook for a few minutes until softening. Add the carrots and cook for a few minutes. Add the zucchini, bok choy and cabbage and let cook until bright in color. Add the chickpeas, cashews, and sesame seeds.

Add the marinade and toss to coat everything. Add the thickener and cook until the sauce thickens up and the whole thing is heated through. Enjoy over rice!

* CSA Week #15

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