End-of-Summer Veggie Stir Fry

For the sauce:

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

For the skillet:

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