Prep Time: 10 min

Ingredients:

Sauce:

• 1/4 cup brown rice vinegar
• 2 tablespoons Braggs Liquid Amino Acids
• 2 tablespoons tapioca starch
• 2 tablespoons all fruit apricot preserves

Stir Fry:

• 2 tablespoons olive oil
• 4 cloves of garlic, minced
• 2 large teaspoons freshly grated ginger
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 yellow bell pepper, chopped,
• 1/2 cup sliced mushrooms
• 1/2 cup broccoli florets
• 2 small handfulls of snow peas
• 1/3 cup cauliflower florets
• 1 tablespoon red onion, finely chopped
• 1/4 cup vegetable broth

Instructions:

1. In a bowl, whisk together the sauce ingredients, set aside.

2. In a large skillet over medium heat, pour the olive oil, heat, then add the ginger and garlic. Cook for 20 seconds.

3. Add the broccoli, cauliflower, onion and peppers, cook for 2 minutes, then add the remaining veggies.

4. Add the veggie broth, and stir constantly. Cook for another 5-10 minutes.

5. Turn the heat off and mix in the sauce.

Serve over organic brown rice and enjoy!