Notes: I thought it was ok. Nova didn’t care for it. She doesn’t like the ginger.

Ingredients:
1 whole red bell pepper, seeded and sliced
1 whole yellow bell pepper, seeded and sliced
3 whole baby bok choy, chopped
1 cup cauliflower florets
½ cup frozen edamame (soy beans), thawed
2 tbsp sherry
1 tbsp agave nectar
1½ tbsp apple cider vinegar
2 tbsp low sodium soy sauce
½ tsp ground ginger
5 whole garlic cloves, minced
¼ tsp red pepper flakes
Cubed tofu, snap peas and mushrooms also make a nice addition to this dish.
Chef’s note: For a thicker sauce or glaze, add 1 tbsp of cornstarch mixed into 3 tbsp of water.

Directions:
Line a large skillet or wok with water and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.

Source: HappyHerbivore.com