1/3 cup tamari or soy sauce (low sodium preferable)
1/4 cup water
2 Tbsp mirin, maple syrup or coconut sugar
2 Tbsp rice vinegar
1 Tbsp minced garlic, divided
1 Tbsp minced fresh ginger, divided
1 Tbsp toasted sesame oil
2 Tbsp sesame or coconut oil
1 pound mixed vegetables: for example, about 1 small onion, 1 cup sliced carrot, ¼ of a head of cabbage, 1 cup sliced mushrooms,1 head of bok choy
Optional: 1/2 cup raw cashews, unsalted, chopped and toasted in a pan on medium heat.
Whisk arrowroot and cold water together until dissolved. Set aside.
In a bowl stir tamari, 1/4 cup water, mirin, vinegar, 2 teaspoons of the garlic, 2 teaspoons ginger and toasted sesame oil.
In a wok or large sauté pan over high heat add sesame or coconut oil to heat.
Add onion, and stir fry for 1 minute. Add remaining garlic and ginger, stir fry for 1 minute more.
Add vegetables in, one group at a time starting with the most dense. Carrot first for a minute or two, then cabbage for a minute or two, then mushrooms for a minute or two and finally the greens (bok choy in our case).
Cook using a stir fry motion throughout until the vegetables are cooked but retain a bit of their crunch. Add the sauce in the bowl and mix together well.
Add the arrowroot or cornstarch mixture (you may need to stir it well as it may settle on the bottom). Continue to stir well to coat the vegetables entirely.