• 2 cups water
  • 1/4 teaspoon salt
  • 1 cup jasmine, basmati, or brown rice
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 1 tablespoons cornstarch
  • 4 slices fresh ginger
  • 2 tablespoons olive or canola oil
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 cups bok choy, broccoli, or cabbage
  • 1 16oz can chickpeas, rinsed and drained
  • 4 scallions, thinly sliced


  1. In a medium sauce pan over high heat, bring water and salt to a boil.  Add the rice, cover and reduce the heat to low.  Cook the rice until done, about 15-20 minutes.
  2. In a small bowl, stir together the soy sauce, brown sugar, cornstarch, and ginger.  Set aside.
  3. In a large skillet, heat the oil until sizzling.  Add the carrots and celery and stir for 3-4 minutes.  Stir in the bok choy and stir 1 minute longer.
  4. Stir in the soy mixture and chickpeas and bring to a boil.  Simmer just until thickened and the vegetables are cooked.  Sprinkle with the scallions and serve with the rice.
Amount of servings Servingsize Calories Fat Protein Carbohydrate
4 1 cup 316 9 g 8 g 52 g

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