Savory Mango Stir-Fry

Photo by Rissa Miller

By Rissa Miller, Senior Editor Vegetarian Journal

1 Tablespoon olive oil

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 red onion, chopped

One 12-ounce bag frozen mango chunks, thawed

One 14-ounce can chickpeas, drained

1 Tablespoon rice wine vinegar

1 Tablespoon low-sodium soy sauce or tamari

1 Tablespoon fresh ginger, minced

2-4 cloves garlic, minced

Warm olive oil in a wok or large sauté pan. When warm,
add all bell pepper and red onion and stir-fry for 5-7 minutes, until browned
and cooked through. Add mango chunks, chickpeas, vinegar, soy sauce, ginger,
and garlic, and cook, stirring often until ingredients are well combined and
mango is heated through.

Serve over rice or noodles, as desired. Toppings could
include chopped green onions, chopped peanuts, or chopped cilantro.

Mix it up by trying different vegetables, like slivered
carrots or chopped broccoli, or add cubed tofu.