2 Tbsp. olive oil
1 red onion, sliced into thin strips
2 cloves garlic, minced
1/2 tsp. salt
2 cups chopped broccoli florets
2 cups chopped cauliflower florets
1/2 cup matchstick carrots
1 (16 oz.) carton mushrooms
2 1/2 Tbsp. low sodium soy sauce
2 Tbsp. cornstarch
1 Tbsp. white cooking wine
1 tsp. sesame oil
1 tsp. apple cider vinegar
1 tsp. tahini
1 tsp. molasses
1/4 tsp. ground ginger
1/4 tsp. red pepper flakes
2 cups shredded cabbage

Combine olive oil, onion, garlic and salt in sauté pan over medium-high heat. Stir and fry for 7 minutes; add broccoli, cauliflower, carrots and mushrooms. Cook for 5 minutes, stirring occasionally.

Meanwhile in a small bowl, add soy sauce, cornstarch, cooking wine, sesame oil, vinegar, tahini, molasses, ginger and red pepper flakes. Stir until well combined.

Add cabbage and sauce mixture to sauté pan and stir, cook for 8 to 10 minutes. Serve warm.