Super Simple Oil-Free Kung Pao Veggies

I've already done two versions of Kung Pao on this blog (Kung Powerful Tempeh, and Everyday Kung Pao), but I wanted one that was super fast and easy to make, and that had no oil in it. I had this on the table in no time the other night, because I already had some cooked rice to throw in. You could substitute quinoa if you don't want to take the time to cook rice, or make the dish without the grain. The veggies and sauce alone are really satisfying.

Super Simple Oil-Free Kung Pao

If you need to cook grains for this, start with 1 cup dry brown rice or quinoa, and get the cooking going first, while you make the sauce and chop the vegetables.

Sauce:
1 T arrowroot
1/2 cup water

1 T fresh grated ginger
1 T fresh minced garlic
1/4 cup toasted sesame tahini

3 T tamari - or to taste (use the low sodium kind if you can get it)
3 T maple syrup
1 T umeboshi plum paste
1 T Sriracha sauce
1 T white vinegar

Place the arrowroot in a medium sized bowl, and slowly whisk in the water until well blended, with no lumps. Add remaining ingredients and whisk until blended. Set aside.

Veggies:
1/2 yellow onion, chopped
2 carrots, chopped
1/2 cup raw cashews or peanuts, chopped
1/2 tsp red pepper flakes
2 cups cooked rice or quinoa
1 bunch broccoli, cut into small florets

Saute onion in a little water, over medium-high heat, for 2-3 minutes.
Add carrots, nuts, pepper flakes, and rice, and cook for 2-3 minutes more, adding a little more water if the rice sticks.
Add broccoli, and cook for 1-2 minutes, just until it turns bright green.
Pour the sauce over the veggies, but do not stir it in yet.
Quickly cover the pan, turn off the heat, and leave it to steam for 5-10 minutes.
Stir before serving.
Top with more nuts, hot sauce, or red pepper flakes for extra heat.