Ingredients:

• 1/3 cup tamari
• 1/4 cup rice wine vinegar
• 2 tablespoons toasted sesame oil
• 2 teaspoons cornstarch or arrowroot
• 1/4 cup vegetable broth (or water)
• 2 tablespoons freshly grated ginger
• 1 red chile, seeded and minced (optional)
• 4 scallions (green parts only), sliced
• 2 cups broccoli florets
• 4 carrots, sliced into thin rounds
• 1 red bell pepper, thinly sliced
• 2 cups bok choy, stems and leaves separated, both sliced
• 8 ounces oyster mushrooms, sliced
• 4 cups cooked quinoa, for serving

Instructions:

1. In a small bowl, whisk together tamari, rice wine vinegar, sesame oil, and cornstarch until you have a smooth sauce. Set it aside.
2. Heat the vegetable broth in a large skillet or wok over medium-high heat.
3. Add ginger, and if you prefer a bit of heat, the minced red chili. Cook, stirring frequently, until fragrant, about 1 minute.
4. Add broccoli, carrot rounds, red bell pepper, and the sliced bok choy stems to the wok. Cook and stir often for 5 to 7 minutes, or until the vegetables become vibrant and slightly tender.
5. Introduce the bok choy leaves and oyster mushrooms into the mix and stir for an additional 30 seconds.
6. Pour the prepared tamari sauce into the wok. Continue cooking and stirring until the sauce thickens and the vegetables are fully cooked through.
7. Serve this delightful stir-fry over cooked quinoa.

Enjoy your homemade Stir-Fried Asian Vegetable Quinoa Bowl!