Rainbow Thai Stir-Fry

• Total time: 18 min
• Cook time: 13 min
• Prep time: 5 min

• 1 whole red bell pepper, seeded and sliced
• 1 whole yellow bell pepper, seeded and sliced
• 3 whole baby bok choy, chopped
• 1 cup cauliflower florets
• ½ cup frozen edamame (soy beans), thawed
• 2 tbsp sherry
• 1 tbsp agave nectar
• 1½ tbsp apple cider vinegar
• 2 tbsp low sodium soy sauce
• ½ tsp ground ginger
• 5 whole garlic cloves, minced
• ¼ tsp red pepper flakes
• 1 tsp lime juice (optional)

Line a large skillet or wok with water and cook vegetables over high heat until fork tender but still fairly crisp, about 7-10 minutes. Meanwhile whisk remaining ingredients (except edamame) together to make a sauce. Once vegetables are cooked, pour sauce over top and cook for another 2-3 minutes, allowing the sauce to thicken up a bit. Add edamame, stir until everything is fully incorporated and serve over brown rice.

Servings per batch: 2

• Calories: 200
• Fat: 4.90g
• Carbohydrate: 29.80g
• Dietary Fiber: 6.90g
• Sugars: 15.30g
• Protein: 12g