High Antioxidant Stir Fry

INGREDIENTS

• 1/2 cup coconut aminos or organic tamari sauce 
• 2 tablespoons rice wine vinegar 
• 1 1/2 tablespoons agave
• 2 tablespoons cornstarch
• 1-2 tablespoons sriracha depending on how spicy you like it
• 1 tablespoon grated ginger
• 2 tablespoons vegetable oil
• 1 onion cut into large chunks
• 1 red bell pepper cut into large chunks
• 1 yellow bell pepper cut into large chunks
• 4 cloves garlic minced
• 1 zucchini cut into large wedges
• 1 Chinese eggplant cut into 1/2" slices
• 1 5 oz. can water chestnuts drained
• 1 head broccoli cut into florets
• Brown rice for serving
• Sesame seeds for garnish

INSTRUCTIONS

1. Add tamari sauce, rice wine vinegar, agave, cornstarch, sriracha, and ginger to a small mason jar or Tupperware. Seal and shake well to combine. Set aside.
2. Heat the oil in a large wok or skillet over high heat. Add the onion and peppers, and cook for 2-3 minutes. Add the garlic and cook for 30 seconds more. Add the zucchini and Chinese eggplant, and cook for 2-3 minutes longer. Add the water chestnuts and broccoli and allow to cook for 1-2 minutes longer. The veggies should still be fairly firm.
3. Add in the sauce, stir, and allow to heat through for 1-2 minutes, until the veggies are coated and the sauce thickened. If the sauce gets too thick, add in an additional splash of water.
4. Sprinkle with sesame seeds and serve over brown rice, if desired.

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