Mall-Style Vegetable Stir-Fry

I skipped the put-sauce-into-blender step. Didn't see the point and don't think it made any difference to the result, which was easy and tasty.

Hi! Sauce is to be added in Step 4: “Stir in broccoli, chickpeas and sauce, and cook, covered, stirring occasionally, until vegetables are cooked to your liking, about 10 minutes.”

You can always go with the low sodium soy sauce, and make sure the brine your chickpeas are in is "lower sodium" (or buy dried and soak on your own). That should reduce the sodium by 40%ish, I would think.

I am also careful with sodium, and would recommend the following: definitely use lower sodium soy sauce, but cut it back to a scant 1/4 C. Supplement it with chicken (or vegetable) broth.

I haven't made this yet, but I'm going to try Coconut Aminos. One half cup of one brand of coconut aminos is 2160 mg sodium and one half cup reduced sodium soy sauce is about 4600 mg sodium. That should knock it down enough to be o.k. without it being a salt-lick. If I get a chance to try it soon, I'll try to remember to report back.

Coconut aminos are the way to go if you are looking for a lower salt alternative to soy sauce. I use coconut aminos exclusively in my Asian cooking and I cannot tell any difference in the flavor and don't miss the salt content.

Loved this recipe, but as written it's way too salty. I'd already poured in the soy sauce, so I added white wine and cooked it down. I ended up adding about a cup of water to get rid of the excess salt taste. Next time, I'll start with 2 tablespoons of soy sauce and make up the difference with salt-free broth and wine. I also used black beans instead of chickpeas--I think they go better. I served with corn fritters.

carefully, reread step 4

Any thoughts on how to reduce the sodium level? This one dish is an entire day's worth of sodium.

I liked the sauce. With all the comments on how salty the sauce is, I used 1/3 of low sodium Tamari sauce (gluten-free soy sauce) and added 1 tsp of peanut butter and didn't need anything else. This can be done with all kinds of veggies good for stir fry. I used cabbage, bell peppers, zucchini and carrots. At the end I threw some cashews bc I like the crunch on a stir fry.

Maybe that's why it i "mall style." Can't get that genuine mall flavor without tons of salt!

I substituted all that stuff with MEAT.... it was delicious.

Regarding Step 4, an Oxford comma (after chickpeas) could clarify that the sauce is not part of the chickpeas, but the sauce that was made in the first three steps. In other words, it’s easy to miss the sauce in this step

I suppose you could add practically any vegetable that strikes your fancy to this recipe, but snow-peas strikes me as essential. Also, throw in a handful of peanuts for each serving at the very end.

I skipped the step that called for putting the sauce in the blender. It didn't seem to need it. I did not see all the notes about reducing the soy sauce till I had already added it, so I tried to cut down the salty flavor by adding dry white wine and a bit of broth. I added jalapeño peppers with the vegetables because we like our meals spicy. This recipe was a hit!