"We have Chinese take-out at home." The Chinese take-out #2: (soy, nut, corn free)

For the Sweet Chili Crunch Sauce:

• 1 cup mandarin orange juice (about four small oranges - sold as "Mandies" or "Cuties")

• 1/2 cup coconut aminos

• 1/4 cups honey

• 1 teaspoon grated fresh ginger

• 2 tablespoons rice vinegar

• 2 teaspoons dried, ground Asian chili peppers

• 1/4 teaspoon dried, ground mustard seed

• 1/4 teaspoon roasted sesame oil

• 2 tablespoons dried, minced garlic

• 1 tablespoon dried, minced onion

• 1 tablespoon toasted sesame seeds

• 1 tablespoon tapioca starch

• 2 tablespoons cold water

Combine your orange juice, coconut aminos, honey, ginger, rice vinegar, ground peppers, mustard seed, and sesame oil in a small saucepan, whisk constantly while bringing to a boil.

Create a slurry with the tapioca starch and cold water, whisk the cold slurry into the boiling saucepan, and continue whisking until the sauce thickens and becomes glossy. Remove from the heat.

Stir in the minced garlic, minced onion, and sesame seeds. Cover, and set aside.

For the wok:

• 1/2 cup canola or avocado oil

• 1 lb Mung bean sprouts

• 1 lb assorted stir-fry vegetables of choice (carrots, bell peppers, etc), thin sliced or julienned.

Wash and dry your bean sprouts and vegetables well. Heat a few tablespoons of oil in your wok, and starting with the sprouts, stir-fry in batches for 2-3 minutes per batch, adding more oil to your wok with each new batch as needed.

In a mixing bowl, portion out your sprouts and vegetables, add your [temperature-wise] hot sweet chili sauce to the mixing bowl to taste, and mix well to coat the sprouts and veggies in the sauce.

Serve with white rice. If you can eat egg, this would be delicious topped with a fried, runny yolk egg.

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