Mall-Style Vegetable Stir-Fry

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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