Try this quick and easy dish with the leftover vegetables in your refrigerator!
I used broccoli, water chestnuts, carrots, and celery.
Cook vegetables in a pan over medium heat in olive oil and 1tsp sesame oil for 5-10 minutes. Add the sauce and cook until tender.
The sauce: 3 Tbsp soy sauce, 1 Tbsp hoisin, 1 Tbsp agave, 1 tsp sriracha, 1/4 tsp ginger powder, 1/4 tsp garlic powder, black pepper to taste.
Add sesame seeds and raw cashews 5 min before vegetables are done and serve over rice.