Recipes for Goalie John

Mall-Style Vegetable Stir-Fry

4 servings


35 minutes

total time


1 teaspoon grapeseed oil

1 1/2 tablespoons minced fresh ginger

2 garlic cloves, minced

1/2 cup soy sauce

3 tablespoons rice vinegar

1 teaspoon toasted sesame oil

6 Medjool or other dried dates, pitted and chopped

1 tablespoon arrowroot powder or cornstarch

1 tablespoon grapeseed or coconut oil

1/2 cup thinly sliced red onion, or 2 shallots, thinly sliced

1 red bell pepper, chopped or julienned

1 carrot, chopped or julienned

1 head broccoli, cut into bite-sized florets and pieces

1 1/2 cups cooked chickpeas (1 15-ounce can, drained and rinsed)

Freshly cooked brown rice, for serving

1 tablespoon sesame seeds (raw or toasted)

1 to 2 fresh limes, quartered

1/4 cup chopped fresh cilantro


Make the sauce: In a saucepan, heat oil over medium heat. Add ginger and garlic, and cook, stirring, just until garlic starts to turn golden, about 1 minute. Stir in soy sauce, rice vinegar, sesame oil and dates. Let simmer 5 minutes.

Meanwhile, whisk arrowroot with 1/3 cup water until smooth. Slowly stir the mixture into the simmering sauce. When sauce begins to thicken (this will happen very quickly), remove from heat and set aside to cool.

When cool enough to handle, transfer sauce to a blender, and blend until smooth.

Make the stir-fry: In a wok or skillet with a lid, heat oil over medium heat. When hot, add onions. Stir-fry about 1 minute, until softened. Add red pepper and carrots, cover and cook 5 minutes, stirring occasionally. Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.

Serve over rice, garnished with sesame seeds, fresh cilantro and lime wedges.


Serving Size




Total Fat

9 g

Saturated Fat

4 g

Unsaturated Fat

4 g

Trans Fat

0 g




1965 mg

Total Carbohydrate

66 g

Dietary Fiber

14 g

Total Sugars

33 g


14 g

4 servings


35 minutes

total time
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