Easy and Delicious Stir Fry

This delicious recipe reminds me of a "Buddha Bowl" I got at a vegan restaurant in Newport, Oregon over the summer.  It's delicious in its simplicity, the rich creamy comfort of the rice and the delicately sweet and gently spicy sauce that allows the flavors of the veggies to come through.

The rice is brown rice.  The veggies are a kale salad mix (kale, cabbage and carrots) from Whole Foods (but you could use any type of stir-fry veggies). The sauce is a modification drawn from a few online recipes; I like it so much better than the store-bought kinds.

Stir-Fry Sauce 

1 1/2 tsp sesame oil

1/2 tsp minced garlic

1/3 tsp minced ginger

1/2 cup veggie broth

1 tbsp soy sauce

1 tbsp coconut sugar (or brown sugar)

1/4 tsp black papper

1 tsp lemon juice and 1/2 tsp lime juice (or 1 1/2 tsp of one)

1 1/2 tsp cornstarch

1 tbsp rice vinegar

Heat the sesame oil in a small saucepan.  Add the ginger and garlic and bring out the flavor for about 30 seconds.  Add the broth, soy sauce, sugar, lemon/lime juice and pepper.  Bring just to a boil, stirring.  Dissolve the cornstarch in the vinegar and whisk into the sauce. Heat until sauce thickens and comes to a full boil.  Simmer for 30 seconds.  Remove from heat.  Pour over your choice of stir-fried veggies and rice.  Enjoy! :-)