Ingredients
Stir fry sauce:
¾ cup vegetable broth
⅓ cup coco aminos or soy sauce
4 tbs maple syrup or agave
1 tbs minced garlic
1 tbs sesame oil
2 tbs grated ginger
¼ tsp crushed red pepper
2 tbs corn starch
Veggies:
1 crown broccoli
1 medium carrot sliced thinly
1 zucchini, quartered
1 yellow squash, quartered
½ onion, sliced thinly
½ red bell pepper, sliced
8 oz portobello Mushrooms, sliced thinly
Directions
Step 1
Make stir fry sauce by adding all ingredients into a jar and shaking up to mix.
Stir fry sauce:
¾ cup vegetable broth
⅓ cup coco aminos or soy sauce
4 tbs maple syrup or agave
1 tbs minced garlic
1 tbs sesame oil
2 tbs grated ginger
¼ tsp crushed red pepper
2 tbs corn starch
Step 2
Slice onions, red bell pepper, carrot and portobello mushrooms thinly. Quarter the zucchini and squash into 1/4 inch thick pieces. Pull apart broccoli into bite size pieces.
Step 3
Add avocado oil to a cast iron skillet on medium high heat. Add in your onions & mushrooms and cook until they start to brown. Add in carrots, squash, broccoli and cook for 5-7 mins. Season with a little salt and pepper. Lastly add in your bell peppers and cook for 1- 2 mins.
Step 4
Pour in as much stir fry sauce as you like and cook your veggies until the sauce thickens.
Step 5
Serve veggies with rice, top with sesame seeds and enjoy!
