¼ cup low-sodium vegetable broth

1 Tbsp. reduced sodium soy sauce

1 Tbsp. brown rice vinegar

2 tsp. arrowroot powder

1 tsp. grated fresh ginger

¼ tsp. crushed red pepper

1 cup julienne-cut carrots

1 cup bias-cut celery

1 cup coarsely chopped onion

2 cloves garlic, minced

2 cups fresh broccoli florets

1 cut chopped stemmed kale

2 cups cooked brown rice

2 tsp. sesame seeds, toasted

For sauce, in a small bowl combine the first six ingredients (through crushed red pepper) and ½ cup water. Mix well.

In a large wok or extra-largeskillet cook and stir carrots, celery, onion and garlic over high 5 minutes adding water 1 to 2 Tbsp. at a time as needed to prevent sticking. Add broccoli and kale; cook and stir 2 to 3 minutes or until broccoli ais just starting to get tender.

Stir sauce and add to wok. Mix well; cook and stir 1 to 2 minutes or until sauce is thickened. Sever over rice. Sprinkle with sesame seeds.