• Heat a large pan or wok on medium high heat. Add olive oil.
• Place carrots and broccoli into the pan. Cook for a few minutes until the stems of the broccoli and the carrot slices are able to be pierced with a fork.
• Add red and yellow bell peppers and snap peas. Continue to cook for a few minutes until the peppers and snap peas have softened slightly.
• Add the rest of the vegetables- mushrooms, garlic, and zucchini. Cook until these new vegetables are fork tender. Remove pan from heat and set aside.

Make the sauce

• In a small bowl, whisk together sesame oil and coconut aminos or soy sauce. Slowly add the arrowroot flour while continuing to whisk the sauce.
• Bring the pan back to heat and add the sauce to the vegetables. Allow everything to cook together for 1 to 2 minutes.
• Plate the stir fry in a bowl or plate, on top of rice or on it's own. Garnish with green onions and sesame seeds.