Step 1

Whisk together water and arrowroot powder to form a slurry. Heat tamari, vinegar and maple syrup in a small sauce pan over medium heat. Whisk in the arrowroot mixture and the red pepper flakes. Continue to whisk for about 3 minutes as the sauce thickens. Turn off heat and set aside until vegetables are finished.

Step 2

Prep ginger by peeling and mincing. Same with garlic. Thinly slice scallions. Cut all veggies into bite sized pieces.

Step 3

Heat a large wok, or your largest frying pan over medium-high heat. Swirl in 1 tablespoon of the oil and start with your hardest veggies. For me, that was the carrots, broccoli stalks and quartered brussels sprouts. Use tongs to toss and continue for about 2 minutes.

Step 4

Next, add the broccoli florets, red pepper strips, mushrooms, zucchini, snow peas. Continue to toss and cook until veggies are tender, but still al dente.

Step 5

Add the scallions, ginger, garlic and remaining tablespoon oil. Reduce heat and stir constantly until fragrant and thoroughly mixed. Turn off heat.

Step 6

Reheat the teriyaki sauce, giving it a quick whisk and then pour half onto the stir fry vegetables.

Step 7

Sprinkle with sesame seeds and serve over rice or noodles.