2T. Bragg's aminos, gluten-free soy sauce or coconut aminos
2T. filtered water
2T. rice vinegar
1T. raw local honey
2t. arrowroot powder or cornstarch
2t. dry mustard
1T. toasted sesame oil
2cupsfresh broccoli florets
1/2red bell pepper, sliced
1/2green bell pepper, sliced
1/2orange or yellow bell pepper, sliced
3garlic cloves, minced
1cupsliced baby bella mushrooms
1cupfresh asparagus pieces
1cupsnow peas
1/2red onion, thinly sliced
cooked brown rice, quinoa or millet (optional)
Instructions
In a small bowl, stir together aminos or soy sauce, water, vinegar, honey, arrowroot or cornstarch and mustard. Set aside.
In wok or large skillet, heat sesame oil until hot. Over medium heat, add broccoli, bell peppers and garlic, Stir fry for 2 to 3 minutes. Add mushrooms, asparagus, snow peas and onion. Stir fry for 4 to 5 more minutes until mushrooms and onion are cooked.
Give the sauce a quick stir, then pour until wok or skillet. Stir-fry for just a couple more minutes, until sauce has thickened a bit.