Basic Stirfry Sauce Ingredients:
1 Tbsp sunflower oil
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp sesame oil
1 – 2 tsp sriracha sauce
1 Tbsp cornstarch
2 cloves garlic, peeled & minced or pressed
1⁄2 cup water + more if needed
Vegetable Ingredients:
2 Tbsp sunflower oil, divided
1 medium onion, peeled and sliced
1 stalk celery, cut on the bias
2 carrots, peeled and cut on the bias
1 cup broccoli florets, cut into bite-sized pieces
1 cup cauliflower florets, cut into bite-sized pieces
1 large pepper, sliced
1 cup zucchini, cut in half rounds
6 cremini mushrooms, washed and quartered

1. For sauce: Combine all sauce ingredients in a bowl, whisking until smooth. Set aside.
2. For stirfry: Heat 2 tsp oil on high heat in a large, wide, non-stick frying pan or wok.
3. Add onions and celery, stirring occasionally until nicely browned (and possibly charred a bit).
4. Set aside in large bowl.
5. Heat another 1 tsp of oil, then add carrots, broccoli and cauliflower, repeating instructions above. Set aside.
6. Heat another 1 tsp of oil, add peppers and zucchini, repeating stirfry instructions. Set aside.
7. Finally, add 1 tsp of oil to pan, and cook mushrooms. Set aside.
8. Place pan back on burner, turning heat down to medium.
9. Give sauce mixture a stir, then pour into heated pan. Quickly stir, then add cooked vegetables, stirring well to coat veggies in sauce.
10. Feel free to top your stirfry with chopped nuts, cooked tofu or sprouts. Serve with extra sriracha.