Mall-style Vegetable Stir-fry PICTURE: JESSICA EMILY MARX for The New York Times
Mall-style Vegetable Stir-fry (Serves 4)

For the sauce:
1 tsp grapeseed oil
1½ tbs minced fresh ginger
2 garlic cloves, minced
½  cup soy sauce
3 tbs rice vinegar
1 teaspoonsp toasted sesame oil
6 dried dates, pitted and chopped
1 tbs arrowroot powder or cornstarch

For the stir-fry:
1 tbs grapeseed or coconut oil
½ 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
1½  cups cooked chickpeas (425g can, drained and rinsed)
Freshly cooked brown rice, for serving
1 tbs sesame seeds (raw or toasted)
1 to 2 fresh limes, quartered
¼ 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 one-third 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 cilantrocoriander and lime wedges.

The New York Times