A sweet and savory honey and garlic sauce coat every healthy bite of this vegetarian stir-fry. Fresh veggies and garbanzo beans keep this dish crisp, lean and brimming with flavor!
Honey and garlic stir is healthy and satisfying
I love traveling, but it wreaks havoc on my belly. I come home craving good, home-cooked food, specifically my home-cooked food. I can only eat fried food and burgers and fries for so many days. Even restaurant salads lose there appeal very quickly. Typically, the first thing I crave after a trip is something with sustenance. I NEED a hearty dish like this skillet beef and noodles recipe or a spicy Slow Cooker Chicken Chili.
The hearty dishes are a great way to start my “recovery” or return to normal, but it’s the vegetables that really make me feel better. Quick Vegetarian Curry and vegetarian bolognese aren’t traditional comfort foods but they make me feel whole.
About Honey and Garlic Stir Fry
This is a simple recipe that can be adapted to suit your tastes. I used garbanzo beans instead of any protein, but chicken or shrimp could easily be added in. Snow peas and peppers bring freshness and color but use your favorite vegetables or what you have in the fridge. The honey and garlic sauce is key to this recipe. If you want it really saucy then double the recipe! I personally love spice, so I use quite a bit of chile paste when I serve this to my family, but you can omit the heat if you like or use pepper flakes instead.
If you are looking for a home-cooked meal that is healthy yet full of flavor or you just want to try to add a few more vegetables to your dinner table, then this is a great meal for you!
Honey and Garlic Vegetarian Stir Fry
A sweet and savory honey and garlic sauce coat each healthy bite of this vegetarian stir-fry. Fresh veggies and garbanzo beans keep this dish crisp, lean and brimming with flavor!
- 1 teaspoon coconut oil
- 1 small shallot, chopped
- 2 14 oz cans garbanzo beans rinsed and drained
- 2 cloves garlic, minced
- 1 teaspoon jarred minced ginger
- 1 cup sugar snap peas
- 1 small red pepper, thinly sliced
- 1/3 cup coconut aminos (or soy sauce)
- 1 tablespoon honey
- 2 teaspoon Sambal oelek (Thai chile paste)
- 2 teaspoons water
- 1 teaspoon arrowroot powder or cornstarch
- chopped cilantro for garnish
Heat coconut oil in a large skillet. Add shallots and cook for 3-4 minutes or until soft. Add garbanzo beans, garlic and ginger, cook for 2-3 minutes or until heated through.
Stir in sugar snap peas and red peppers. Cook until vegetables just begin to soften,5-7 minutes.
Whisk together the aminos (or soy sauce), honey chile paste, water, and arrowroot or cornstarch. Pour over veggie mixture and cook until sauce thickens, about 2 minutes.
Serve over rice or cauliflower rice, garnish with cilantro.