Getting Started

1. Prep all vegetables.
2. Measure all sauce ingredients and add to saucepan as instructed below.

For the Sauce

1. Reserve two tablespoons of broth and the arrowroot flour separately and set aside. 
2. Combine all remaining sauce ingredients in a small saucepan over medium-low heat and bring to a simmer while the vegetables are cooking.
3. While the vegetables are steaming, combine the reserved broth and arrowroot flour to form a slurry. Stir well to work out all lumps. Slowly add all the slurry to the saucepan, while whisking constantly. The sauce will thicken significantly – keep whisking – this only take s a few seconds. It will appear to be too thick but will thin out to the proper consistency when added to the vegetables.
4. Use a silicone spatula to add the thickened sauce to the vegetables, scraping every drop out of the saucepan. 

For the Vegetables

1. Heat a large sauté pan over medium-high heat and add half of the avocado oil. Once hot, add the onions and toss to coat. Let the onions sear for one minute, flip and repeat, then transfer to a bowl and set aside.
2. Add remaining oil and mushrooms to pan, toss to coat, and arrange in a single layer. Sear for about a minute on each side, then reduce heat to medium-low, add the broth and broccoli, cover, and steam for 3 minutes.
3. Uncover and let the excess liquid evaporate for 1 minute. Add bell peppers and onions, and toss. 
4. Add thickened sauce, toss to coat, and cook 1-2 minutes to heat peppers and onions through. Remove from heat and serve immediately.