Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes

Ingredients

1 c. uncooked rice & 2 c. water

1/2 large yellow onion, diced

1 red bell pepper, diced

1 carrot, diced

1 c. broccoli, chopped

1 zucchini, diced

1 c. bok choy or kale, chopped

1/2 c. white mushrooms, sliced

1 c. tofu or tempeh, cubed

1 Tbsp sesame oil

Sauce

3 Tbsp soy sauce

1 Tbsp cornstarch

2 tsp rice vinegar

1 tsp brown sugar or honey

1/2 c. water or vegetable broth

3 cloves garlic, minced

1 1/2 tsp black pepper

Optional toppings: chopped scallions, chopped roasted peanuts, minced cilantro, lime juice, sriracha 

Directions

1. Begin cooking 1 cup of rice with two cups of water either in a rice cooker or in a stovetop pot. 
2. Rinse and prepare vegetables and protein. 
3. In a large enough measuring cup, mix together sauce ingredients. Stir thoroughly and set aside
4. In a large skillet or wok, heat sesame (or vegetable) oil. Once hot enough, begin sauteing vegetables on high heat. After the vegetables have begun to become transparent and cooked through, about 5-7 minutes, create a space in the middle of the vegetables that exposes the pan and pour the sauce into the middle. 
5. Wait until the sauce begins to darken in color, then stir into the vegetables. Reduce heat to medium-high.
6. Continue stirring until the vegetables are cooked through. 
7. Once done, serve over rice and enjoy. Add optional toppings if desired.