{"id":18338,"date":"2021-11-18T10:00:12","date_gmt":"2021-11-18T15:00:12","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=18338"},"modified":"2021-11-03T10:53:12","modified_gmt":"2021-11-03T14:53:12","slug":"savory-mango-stir-fry","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/11\/18\/savory-mango-stir-fry\/","title":{"rendered":"Savory Mango Stir-Fry"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"238\" height=\"300\" src=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/11\/Mango-Stir-Fry-by-Rissa-Miller-238x300.jpg\" alt=\"\" class=\"wp-image-18339\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/11\/Mango-Stir-Fry-by-Rissa-Miller-238x300.jpg 238w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2021\/11\/Mango-Stir-Fry-by-Rissa-Miller.jpg 396w\" sizes=\"auto, (max-width: 238px) 100vw, 238px\" \/><figcaption>Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n<p>By Rissa Miller, Senior Editor <em>Vegetarian Journal<\/em><\/p>\n\n\n\n<p>1 Tablespoon olive oil<\/p>\n\n\n\n<p>1 red bell pepper, seeded and chopped<\/p>\n\n\n\n<p>1 green bell pepper, seeded and chopped<\/p>\n\n\n\n<p>1 red onion, chopped<\/p>\n\n\n\n<p>One 12-ounce bag frozen mango chunks, thawed<\/p>\n\n\n\n<p>One 14-ounce can chickpeas, drained<\/p>\n\n\n\n<p>1 Tablespoon rice wine vinegar<\/p>\n\n\n\n<p>1 Tablespoon low-sodium soy sauce or tamari<\/p>\n\n\n\n<p>1 Tablespoon fresh ginger, minced<\/p>\n\n\n\n<p>2-4 cloves garlic, minced<\/p>\n\n\n\n<p>Warm&nbsp;olive oil in a wok or large saut\u00e9 pan. When warm,\nadd all bell pepper and red onion and stir-fry for 5-7 minutes, until browned\nand cooked through. Add mango chunks, chickpeas, vinegar, soy sauce, ginger,\nand garlic, and cook, stirring often until ingredients are well combined and\nmango is heated through.<\/p>\n\n\n\n<p>Serve over rice or noodles, as desired. Toppings could\ninclude chopped green onions, chopped peanuts, or chopped cilantro.<\/p>\n\n\n\n<p>Mix it up by trying different vegetables, like slivered\ncarrots or chopped broccoli, or add cubed tofu.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-18338","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18338","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=18338"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18338\/revisions"}],"predecessor-version":[{"id":18340,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/18338\/revisions\/18340"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=18338"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=18338"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=18338"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}