Slice and saute the Chinese cabbage and carrots until they soften and develop some color.

Add the sliced scallions and saute for another minute.

Incorporate the roasted spaghetti squash and cooked peas.

Toss all ingredients together until the squash is heated through.

In a separate bowl, combine tamari, broth, garlic powder, ginger powder, and sriracha sauce.

Once the squash and peas are hot, pour the sauce mixture over the stir-fry.

Mix everything well to ensure even coating.

Taste the dish and adjust seasoning with salt and pepper to your preference.

Modify other sauce ingredients to achieve your desired flavor profile.

If adding a protein, cook or heat it separately and gently fold it into the stir-fry just before adding the sauce.