In a small bowl, whisk together the water, soy sauce, coconut aminos, arrowroot powder, onion powder, black pepper, dried red chili flakes and ginger powder. Set aside for now.
Place a large skillet over medium-high heat for 2 minutes. Add the red bell pepper and onion and cook for 5 minutes, stirring frequently and adding a splash of water when they start to stick.
Add the broccoli, cabbage, peas and garlic and saute for 10 - 12 minutes, until the veggies are crisp-tender.
Whisk the liquid mixture that you set aside earlier, add it to the skillet and gently stir. Add the sesame seeds and cook for another minute, scraping up the bits of browned veggies from the bottom of the skillet with a spatula and incorporating them into the mixture.
Serve over brown rice, quinoa, or any other grain.