Chickpeas with Sweet Mustard and Pickled Ginger
Dieses Rezept gibts auch auf Deutsch.
1 Tablespoon vegetable oil
2 teaspoons minced garlic
1 cup sweet pickled mustard*, drained and chopped
1 can chickpeas (aka garbanzo beans), drained
3/4 cup pickled baby ginger*, drained and chopped
4 Tablespoons palm sugar (can substitute light brown sugar or white sugar)
2 Tablespoons Mushroom Soy Sauce
1 green onion, chopped
Sprigs of cilantro
Heat wok on high. Add oil. When hot, add minced garlic. Be careful, the oil can pop and burn you. If it’s popping a lot, turn down the heat. Stir fry garlic until aromatic. Add the sweet pickled mustard and stir fry for about a minute. Add chickpeas and stir fry for another minute. Add ginger, sugar and mushroom soy sauce. Stir fry for another minute. Add green onions, stir, then remove from heat. Put on serving plate and garnish with sprigs of cilantro.
*Sweet mustard and pickled ginger are usually available in larger Asian markets
Watch me cooking this recipe: