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Easy Rainbow Stir Fry

Name: Easy Rainbow Stir Fry
Ingredients: 2 tsp oil (used avocado oil); 2 cups roughly chopped baby corn; 1 bell pepper roughly chopped; 2 cups thinly sliced red cabbage; 3/4 cup edamame; 1 can chickpeas, drained and rinsed; 1- 2 tbsp sesame seeds for garnish as desired; sauce: whisk together in bowl; 3.5 tbsp hoisin sauce; 2 tbsp rice vinegar; 1 tbsp chili garlic sauce (can sub sambal); 1.5 tbsp sesame oil; 1 tsp reduced sodium soy sauce (can sub tamari); 1/2 tbsp agave (can sub maple syrup); 1/4 tsp garlic powder

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Ingredients

2 tsp oil (used avocado oil)
2 cups roughly chopped baby corn
1 bell pepper roughly chopped
2 cups thinly sliced red cabbage
3/4 cup edamame
1 can chickpeas, drained and rinsed
1- 2 tbsp sesame seeds for garnish as desired
sauce: whisk together in bowl
3.5 tbsp hoisin sauce
2 tbsp rice vinegar
1 tbsp chili garlic sauce (can sub sambal)
1.5 tbsp sesame oil
1 tsp reduced sodium soy sauce (can sub tamari)
1/2 tbsp agave (can sub maple syrup)
1/4 tsp garlic powder

Preparation

In large pan, add oil
Once hot, add corn, cabbage and bell pepper
Stir often until cabbage starts to wilt (cover with lid for a minute or so to help process)
Then add edamame, chickpeas and sauce
Stir to combine
Top with sesame seeds
Serve with brown rice

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