Vegetable Medley with Brown Rice

By akselden

Ingredients

• 2 tablespoons peanut oil
• 1 teaspoon walnut oil
• 4 scallions, chopped including green part
• 3 cloves garlic, chopped
• 1 bunch broccoli florets
• 4 carrots, sliced into coins
• 1 yellow pepper, cut into strips
• 1 can chickpeas and liquid, 19 ounces
• 1 chicken bouillon cube or 1 packet chicken bouillon powder
• 2 tablespoons soy sauce
• Brown rice

Preparation

Step 1

In wok, heat peanut oil and walnut oil on high. Add scallions and garlic for 1 minute. Add broccoli, carrots, and yellow pepper. Cook with lid on at medium-high heat for 3-4 minutes. Add 1 can chickpeas, including liquid, Stir. Add bouillon cube and soy sauce. Stir again. Cook until chickpeas are heated, about 1 to 2 minutes. Serve over quick cooking brown rice.