Step 1

Follow the directions provided on How to Cook Brown Rice.

Step 2

I used the stovetop method, but you can cook to order using your own chosen method.

Step 3

Combine all the ingredients in a high-speed blender.

Step 4

Transfer the contents of the blender to a small saucepan.

Step 5

Heat on low heat, stirring occasionally.

Step 6

The sauce will thicken as it heats through.

Step 7

Although this recipe makes 1 1/2 cups of sauce, I only used 1/4-1/2 cups for the stir fry and reserved the sauce for another recipe.

Step 8

Do not add the stir-fry sauce until you are done cooking the vegetables.

Step 9

Saute garlic, mushrooms, and onions together over medium-high heat in a wok until onions are translucent and mushrooms are browned.

Step 10

Then, add carrots, broccoli, and cauliflower and cook for 10 minutes, moving these vegetables to the wok's bottom, stirring occasionally.

Step 11

Next, add the red bell peppers, zucchini, and bok choy last, cooking for an additional 5 minutes, stirring in the last group of vegetables.

Step 12

Last, add a small amount of sauce, tossing it lightly into the cooked vegetables.

Step 13

Add a small amount of cooked brown rice (or quinoa) into the bowl or plate base.

Step 14

Then, add large scoops of vegetables on top of the brown rice.

Step 15

Sprinkle with black sesame seeds (optional)