Vegetable Stir-Fry (Oil-Free)

This plant-based stir-fry is quick and easy.  I actually used my leftover veggies from my previous post (Vegan Tacos with an Asian Twist) after a long day of hiking.  I was exhausted when I got home and needed something simple. I used basmati rice, which takes about 40 minutes to cook, but you can use any other rice or grain you want if you need to prepare something more quickly. You can even just eat the stir-fry veggies on their own.

Ingredients for 1 person:
1/2 cup dry basmati rice (or rice of your choice)
1/4 cup chopped red onion
1/4 cup chopped red bell pepper
1 cup broccoli slaw
1 cup mung bean sprouts
2 chopped white button mushrooms
10 snow peas, cut in half
2 Tbsp sesame seeds
Bragg's Liquid Aminos to taste (or soy sauce, Tamari, etc.)
~2-4 Tbsp vegetable broth (or cooking spray/oil if you prefer)

Directions:
1. Cook rice per directions on the package.
2. In a skillet on medium, heat vegetable broth. Once heated, sautee onions and peppers until softened (about 2 minutes). 
3. Add the remaining veggies, sesame seeds, and liquid aminos to the skillet and sautee for ~4-5 minutes until all the vegetables are cooked and softened.
4.  Combine the rice and veggies. Enjoy!