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Bean Stir Fry with Chili Crisp Sauce
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Bean Stir Fry with Chili Crisp Sauce

25 minServes 2Nutri-Score B€
from @makeitwithme_4 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • oil (of choice)Pantry15 ml
  • sesame oil (drizzled)Pantry5 ml
  • onion (sliced)Produce1 piece
  • carrots (sliced)Produce100 g
  • bell peppers (sliced)Produce150 g
  • broccoli (cut into florets)Produce200 g
  • canned chickpeas (drained and rinsed)Pantry240 g
  • soy saucePantry45 ml
  • waterOther30 ml
  • honey or maple syrupPantry15 ml
  • rice vinegarPantry15 ml
  • garlic (minced)Produce2 pieces
  • cornstarchPantry3 g
  • chili crisp (plus more for serving)Pantry10 ml

per serving

Nutrition

317kcal

Carbs
39 g
Proteins
11 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl
  • Whisk

step by step

Method

  1. Heat the pan

    • Heat a pan over medium-high heat.
    • Add the oil and a drizzle of sesame oil.
    Step 1

  2. Cook the onion

    • Add the sliced onion.
    • Cook until softened and starting to turn golden.
    Step 2

  3. Add the vegetables

    • Toss in the carrots, peppers and broccoli.
    • Cook until the broccoli is bright green and just tender.
    Step 3

  4. Add the beans

    • Add the drained and rinsed chickpeas and let them heat through.
    • Let them sit a little so they get slightly golden.
    Step 4

  5. Make the sauce

    • In a bowl whisk together the soy sauce, water, honey, rice vinegar, minced garlic, cornstarch and chili crisp until smooth.
    Step 5

  6. Coat and thicken

    • Pour the sauce into the hot pan and stir right away so everything gets coated.
    • Cook until the sauce thickens and turns glossy.
    Step 6

  7. Finish

    • Taste and add a little more chili crisp on top for extra heat and crunch.
    Step 7
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