End-of-Summer Veggie Stir Fry

For the sauce:

• 1 tablespoon orange zest
• ¼ cup freshly squeezed orange juice
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• ¼ teaspoon crushed red pepper flakes or to taste
• 2 tablespoons olive oil
• 2 teaspoons cornstarch

For the skillet:

• 2 tablespoons olive oil
• 2 large carrots peeled and sliced
• 2 medium red bell peppers sliced
• 1 medium eggplant about 1 to 1 ¼ pounds, cut into ½ inch chunks
• 2 cloves garlic minced
• 1 ½ teaspoons grated fresh ginger
• 1 cup raw cashews
• 1 bunch green onions thinly sliced
• cooked rice for serving
• Sesame seeds and/or chopped fresh basil for garnish