Ingredients

Stir-fry:
• Olive oil
• Sesame oil
• 2 medium onion, diced
• 6 cloves garlic, minced
• 3 Tbsp ginger, minced
• 6 carrots, sliced on a diagonal
• 1 cup sliced bell pepper
• 2 heads broccoli, chopped into florets
• 1 head cauliflower, chopped into florets
• 2 cups sugar snap peas
• 2 cup edamame (I used frozen)
• 2 zucchini, sliced
• 2 cups roasted cashews, (see recipe in How-to section)
• Sliced green onions, optional for garnish

Sauce:
• 3 8-oz. cans pineapple chunks,
• not drained
• 3/4 cup Braggs Liquid Aminos
• 6 Tbsp honey
• 3 Tbsp seasoned rice vinegar
• 2 Tbsp sriracha
• 3 Tbsp chia seeds
• optional, for thickness

Instructions

• 1. Heat olive and sesame oil in a large skillet or dutch oven over medium heat. Once hot, add onion. Sauté for 5 minutes.
• 2. Add garlic and ginger to pan and sauté for another 3 minutes.
• 3. Add the rest of the vegetables (except edamame and cashews) and sauté until crisp-tender.
• 4. Meanwhile, place the sauce ingredients in a blender. Blend until smooth.
• 5. Add sauce, cashews and edamame.
• 6. Heat thru.
• 7. Season with salt and pepper to taste.
• 8. Garnish with chopped green onions and extra cashews.