Thai Stir Fry

3 broccoli heads, cut into small florets
1 small cauliflower head, cut into small florets
2 carrots, cut into thin coins
1 red bell pepper, cut into thin strips
1 orange bell pepper, but into thin strips
1 large red onion, cut into thin strips
½ red cabbage, cut into thin strips

Sauce Ingredients
9 Tablespoons San J Tamari sauce (Gluten Free, reduced sodium)
3 Tablespoons pure maple syrup
2 Tablespoons Thai Kitchen red curry paste (+/- to taste)
6 Tablespoons water
1 Tablespoon onion powder
1 Tablespoon garlic powder
¼ teaspoon cayenne pepper (+/- to taste)

Combine sauce ingredients in a bowl, stir well. Set aside.
Heat a large ceramic-lined Dutch oven or large pot over medium-high heat. When the pot is hot, add the carrots and cauliflower and ¼ of the sauce. Cover and sauté for 4 minutes.
Add the broccoli, peppers, and ¼ of the sauce, sauté covered for 3 minutes.
Add the red onions, cabbage, and the remaining sauce. Continue sautéing for 3 to 5 minutes depending on how tender you like your vegetables.
Remove from heat, serve over rice of your choice and generously top with chopped green onions.

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