2 tablespoons coconut or oil of your choice
2 cloves of garlic, minced
1 tablespoon ginger, chopped
1 small onion, sliced
200 g cremini mushrooms
1 red bell pepper, chopped
1 carrot, julienned
⁣ 1 head of broccoli (with stem), cut into florets and stem chopped⁣
⁣150g edamame, shelled and frozen⁣
60g cashews, toasted
2 spring onions, sliced
Roasted sesame seeds to decorate
⁣4 servings brown short grain rice⁣
3 tablespoons tamari
4 tablespoons maple syrup
1 tablespoon ginger, grated
2 cloves of garlic, minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes

⁣Combine sauce ingredients in a small bowl. Set aside. ⁣
⁣⁣In a wok or frying pan, heat the oil over medium-high heat. Add garlic, ginger and onion. Cook until fragrant and onion begins to soften. ⁣
⁣⁣⁣Add the remaining vegetables and continue cooking for a few minutes until the vegetables are glossy, crisp and almost tender. ⁣
⁣⁣⁣Stir in the sauce and continue cooking for a few minutes until the sauce coats/thickens the vegetables. ⁣
Add cashew nuts and mix. Serve hot over sticky brown rice. Garnish with sliced green onions and toasted sesame seeds. Enjoy it!