Rainbow Thai Stir-Fry

Ingredients

• 1 tbsp agave nectar 
• 1.5 tbsp apple cider vinegar 
• 3  baby bok choy whole chopped
• 1 cup cauliflower florets 
• 0.5 cup edamame frozen thawed (soy beans)
• 0.5 tsp ground ginger 
• 1 tsp juice of lime 
• 2 tbsp soya sauce low sodium
• 1  bell pepper whole red seeded sliced
• 0.3 tsp pepper flakes red
• 2 tbsp cooking sherry 
• 5  garlic cloves whole minced
• 1  bell pepper whole yellow seeded sliced

Equipment

• frying pan
• whisk
• wok

Directions

1. 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.
2. Add edamame, stir until everything is fully incorporated and serve over brown rice. Nutritional Information
3. Amount Per Serving
4. Calories
5. Fat
6. 90g
7. Carbohydrate
8. 80gDietary Fiber6.90gSugars15.30gProtein12g