This is a yummy recipe that we just tried out the other night. It's a combination of my standard stir fry recipe and the best elements of several kung pao sauces that I've seen. Sesame oil 1 leek 2 cloves garlic 1 cup chopped butternut squash 1 cup chopped cauliflower 1 cup chopped broccoli 1/2 cup chopped mushrooms 1 carrot, sliced 1/4 cup peanuts Sauce: 1/2 cup soy sauce 2 Tbsp sesame oil 2 Tbsp apple cider vinegar 2 cloves garlic 2 Tbsp minced ginger 1 Tbsp chili paste, such as sambal olek 1 Tbsp brown sugar 2 Tbsp flour mixed with small amount of water Heat oil in skillet and add the leek and garlic. Add squash, cauliflower, broccoli, and carrot. Cook for 5-7 minutes, until the squash starts to soften. Add mushrooms and cook for 3 minutes more. Meanwhile, combine sauce ingredients except flour. Pour the sauce over the vegetables. When the sauce gets hot, add the flour mixture and stir. Allow the sauce to heat and thicken. When the sauce get a little thick and the vegetables are all cooked through, it's ready to eat. Serve over rice.