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Place all the Sauce Ingredients into a small bowl, whisk, set aside.
In an enamel/ceramic lined Dutch oven, skillet or similar stock pot, add the stir-fry veggies, sauté until the veggies have reached the desired tenderness. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
Then add the chickpeas and some of the sauce, increase the heat, simmer until the sauce thickens and the veggies and chickpeas are completely coated in the sauce. Add more sauce if needed. Lower the heat and simmer for one minute.
Remove from heat, serve over rice with your favorite toppings.
Rehydrate the soy curls per package directions.
Place all the Sauce Ingredients into a small bowl, whisk, set aside.
In a large ceramic/enamel-lined Dutch oven, skillet or similar stock pot, add the sauce and rehydrated soy curls, sauté over medium heat, stirring constantly to ensure that all the soy curls are coated with the sauce and that the sauce has thickened. Simmer for 4 to 5 minutes.
Remove from heat, serve in a bun or in a lettuce cup and top with Fast and Easy Asian Slaw.