Easy Peasy Veggie Stir-Fry

First off, let me say it would be super cool if this recipe contained peas because then the title would be more clever. Well, it doesn't. But you could add peas to make an honest woman of me.

I make this stir-fry for lunch for myself when the kids are in school because I think they just might implode from all the veggie goodness here. It's tasty, satisfying, and completely guilt-free. The broccoli slaw shortcut is genius, if I do say so my damn self.

Ingredients:
brown rice
1 t Olive Oil
1 clove of garlic, minced
1 t ginger, minced
1/2 t sesame oil
1/2 t chili oil
2 c broccoli slaw
1/2 cup sliced hearts of palm (you can sub artichokes if you like, or skip altogether)
1/2 c chicken broth
1 t cornstarch
a few drops of Sriracha
1 t soy sauce

Prepare your rice or quinoa or whatever you want to serve this over, if anything.

Heat up a wok or large saute pan. Add olive oil to the hot pan. Add ginger and garlic. Saute for a minute. Add sesame and chili oil. Now add your slaw and hearts of palm and saute for a few minutes, tossing frequently. While the veggies cook, in a separate bowl, whisk together 1/2 cup of broth, cornstarch and add sriracha and soy.

When your veggies are done, remove them from the pan. Then pour your sauce into the hot pan and whisk until thickened -- about 3 minutes. Then add veggies back in and toss to combine. Serve hot over brown rice.

☠ Enjoy your poison. ☠