Ginger-Soy Veggie Stir-Fry - Forks Over Knives

Ingredients

• ¼ cup low-sodium vegetable broth
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon brown rice vinegar
• 2 teaspoon arrowroot powder
• 1 teaspoon grated fresh ginger
• ¼ teaspoon red pepper flakes
• 1 cup julienne-cut carrots
• 1 cup bias-cut celery
• 1 cup coarsely chopped onion
• 2 cloves garlic, minced
• 2 cups fresh broccoli florets
• 1 cup chopped stemmed kale
• 2 cups hot cooked brown rice
• 2 teaspoon sesame seeds, toasted