Skinny Broccoli and Mixed Vegetable Stir Fry

large/extra-large sweet Vidalia onions, sliced thinly

garlic, minced finely

salt, or to taste

to 4 tablespoons olive oil

to 2 cups lightly steamed broccoli (from about 1 small/medium stalk of broccoli; I use florets and stalk)

sliced baby portobello or white mushrooms

red pepper, diced small (from about 1/2 large red pepper)

up to 1 cup additional vegetables, optional (such as sugar snap peas, snow peas, carrots, baby corn, bamboo shoots, or water chestnuts)

up to 1 cup cooked protein, optional (such as seared tofu or tempeh chunks, steamed edamame, chicken, etc.)

bed of fresh kale or cooked rice for serving, optional

apple cider vinegar

honey or agave to keep vegan

finely minced fresh ginger (reduce if you’re very sensitive to ginger)

white miso paste (also know as sweet or mellow miso; I use reduced sodium. No substitutions for the flavor created and highly recommended, however reduced sodium soy sauce or tamari may be substituted)

generous pinch cayenne pepper, optional and to taste (add more if you prefer a spicier stir fry)

salt, to taste (will depend on preference and type of miso or soy sauce used)