Low-Salt Veggie Stir-Fry Recipe - Forks Over Knives

Ingredients

• ⅓ cup low-sodium vegetable broth
• 2 tablespoons reduced-sodium soy sauce or tamari
• 1½ tablespoons brown rice vinegar
• 1 tablespoon arrowroot powder
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• ¼ teaspoon crushed red pepper
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 2 cups thin strips carrots and/ or bell peppers (any color), diagonally halved snow pea pods, and/or sliced bok choy
• 1 cup thin onion wedges
• 3 cups broccoli florets or broccoli rabe pieces
• 2 cups chopped sturdy greens, such as kale, spinach, collards, or chard
• 1 8-oz. package frozen shelled edamame (2 cups)
• 4 cups hot cooked brown rice
• ¼ cup chopped peanuts or cashews (optional)