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Soy-Ginger Vegan Stirfry

Updated: Apr 15, 2018

This vegan deliciousness happened because of a lonely can of chickpeas I saw sitting in my cupboard one evening. This can of chickpeas was there for months because I was saving it to do curried chickpeas when I found a good Roti place in my new neigbourhood. I still hadn't found the good roti :( I had a bunch of veggies in the fridge so I decided to make an easy, tasty dinner and replace that can of chickpeas at a later date :)


2 tablespoons sesame oil

1 large onion, cut into rings or strips

1 large carrot, diced

2 small sweet peppers (red and orange), cut in strips

12 cups string beans

3 garlic cloves, finely minced 1 1/2 tablespoon fresh ginger, grated

1 cup mushrooms, sliced

1 (8 ounce) can chickpeas

1/4 cup soya sauce

1 tsp. brown sugar

1 teaspoon black pepper

salt (optional)*

green onion slices, as desired

sesame seeds as desired


  1. Heat sesame oil in a pan pver medium heat. Saute the vegetables, garlic, ginger and chickpeas for about 7 minutes or until the string beans are cooked but still firm.

  2. Add the soya sauce, sugar and black pepper then cook for another 2 -3 minutes.

  3. Taste and adjust season as desired.

  4. Sprinkle sesame seeds on top and serve hot.


*The amount of salt you use depends on whether or not you use a low sodium soya sauce. Always be aware of that and taste to avoid over salting the dish.

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