Veggie Stir Fry

Combine the following (don’t go crazy measuring, I’m more of an estimator myself):
2 tablespoons hoisin sauce (there are some without junky ingredients - check the healthy section of the store, or a health food store)
2 tablespoons rice wine or rice vinegar or whatever vinegar you have and like
2 tablespoons water
1 tablespoon plus a little more tamari (unrefined soy sauce) or soy sauce works fine, too
1 tablespoon honey
For the rest of the dish (no, you can’t eat just sauce for dinner, even one this good):
Sliced or chopped veggies of your choice - any combination of onions, peppers, broccoli, zucchini, green beans, mushrooms - big pieces are okay
Protein of your choice - sliced chicken, beef or a block of extra firm tofu or tempeh
Sesame oil (or another oil you can cook in like coconut or peanut)
Cooked brown rice
Dash of hot sauce if you like
In a hot wok, cast iron pan or skillet, add a teaspoon or two of oil, then toss in one of the sliced veggies with some salt and pepper.  With tongs, turn and cook until softened and a little charred, but still crisp (one minute to maybe 5 or 6, over high heat).  When done, turn it out onto a platter (with a cover or towel to keep it warm), and start the next ingredient in the same way.  Continue with each veggie and then the protein, cooking each one at a time, then turning out on the platter.
Now back to the sauce:
When you’re all done stir-frying, add the following to your empty skillet and cook for a minute (with a splash of oil if your pan is dry):
4 cloves minced garlic
2 teaspoons minced fresh ginger
Then add the sauce you made earlier, and cook for another couple of minutes.
Done!  Just toss the sauce with the veggies and protein - either back in the skillet or wok if you have room, or in another bowl if you don’t, or just drizzle the sauce over the platter and stir it around a bit to coat.  Serve over the rice and enjoy.
Bonus goodness:
Top with some avocado, fresh cilantro or basil, a squeeze of lime juice, and/or salted peanuts.