Saturday, November 12, 2011

Asparagus and Chickpea Stir-Fry with Hoisin Sauce

So many vegetarian stir fries use tofu as the protein (or tempeh - when will I begin to love you), so I was really excited that Janet had the idea to swap out tofu for chickpeas in this one. Spinach, asparagus and cashews are combined with the most perfect mix of lime, basil and hoisin sauce. I did not know those 3 things would be so delicious together but yum. I still see asparagus in the grocery store but you could use broccoli instead.

I was just looking to see if hoisin sauce is vegan (I think it is), and found out that literally translated, hoisin means "seafood". This may explain why when we go to Chinese restaurants, E's dad always tells me that the hoisin sauce has fish/seafood in it and E always shakes his head and says no this is hoisin sauce it doesn't.

If this sounds good, you might also like:
Pureed Sweet Potato & Peanut Stew with Chickpeas
Thai Chick-Un Pizza
Swift, Delicious Bean Salad
Orzo Salad with Chickpeas, Dill and Lemon

Asparagus and Chickpea Stir-Fry with Hoisin Sauce
Adapted from the taste space who adapted from 101 Cookbooks

Serves 4

1.5 tbsp extra-virgin olive oil
2 cups cooked chickpeas, or a 19 oz can, drained and rinsed well
1/2 cup green onions, thinly sliced
1 tablespoon freshly grated ginger
1/4 teaspoon crushed red pepper flakes
1 lb asparagus, ends snapped off and cut into 1-inch pieces
3 cloves garlic, minced
1/4 cup cashews
1 bunch of spinach (300g), coarsely chopped
zest and juice from 1 lime
2 tablespoons hoisin sauce
2 tbsp fresh basil, thinly sliced

Have all your ingredients prepped and within arms reach of the stove. Heat olive oil in a large pan, or wok over medium high heat. Once hot, add the onions, ginger, red pepper flakes, asparagus, and salt to taste. Stir fry for about a minute, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Add the chickpeas to the pan, stir for about a minute until the chickpeas are warm. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the basil. Taste and add a bit more salt and/or lime juice if needed.


Xiaolu @ 6 Bittersweets said...

Yum! Love chickpeas and asparagus...unfortunately the boyfriend has banned asparagus from our meals because it makes your p smell funny haha.

Ricki said...

Hi Ashley,

You won a bag of Cocoa Cardio from iHerb, from the giveaway on my blog! Yay!!! Please send me an email asap with your mailing address so I can get the info out to them and you can get your gift.

Ricki :D

Joanne said...

Janet is such a foodie genius in so many ways! I love the use of chickpeas in this stir fry...beans just in general always make me happy.

janet @ the taste space said...

Love your photo! So happy you liked this as much as me.. although I am not sure asparagus at this time of the year tastes as good as the local spring crop... broccoli sounds great and definitely Rob-approved. :)

Johanna GGG said...

I still don't know what hoisin sauce tastes like - might have had it at a chinese restaurant but I never knew it literally means seafood - how interesting - but I avoid hoisin sauce mainly because I am reluctant to add another bottle to my pantry

Online Foods Menus said...

I am just fond of asparagus. love to eat in various ways. Your recipe appealed me a lot due to its asparagus. Lovely !