Fructose Free Gluten Free Garlic-Ginger Chickpea Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, thinly sliced
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 2 cups snap peas, trimmed
Ingredient noteSugar snap peas are lower in fructose than their name suggests, and the portion used here is modest, so it is likely Low Fructose. If you prefer to always avoid snap peas, please tap it and change its rating to Red.
- 5 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
For the sauce
- 3 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp cornstarch
- ¼ tsp red pepper flakes
For serving
- 2 tbsp sesame seeds (optional)
- 3 scallions, thinly sliced (optional)
Instructions
- 1
Pat the drained chickpeas thoroughly dry with paper towels — the drier they are, the better they will crisp in the pan.
- 2
In a small bowl, whisk together the tamari, rice vinegar, toasted sesame oil, honey, cornstarch, and red pepper flakes until the cornstarch is fully dissolved. Set aside.
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