Seasonal Vegetable & Michigan Bean Stir-Fry

1/2 cup tamari
2 tablespoons honey or maple syrup
1 teaspoon sriracha
3 tablespoons water
1 tablespoon cornstarch
3 tablespoons olive oil
1/2 yellow onion, sliced thin
3 carrots, peeled and sliced
1 cup shitake mushrooms, stems removed and sliced
1 pound asparagus, ends trimmed and cut into 2-inch pieces
1 cup green beans, cut into 2-inch pieces
2 cloves garlic, chopped
1 teaspoon fresh grated ginger
2 (15.5 ounce) cans Michigan White Beans, drained and rinsed, or 3-1/2 cups cooked dried beans
Cooked brown rice or quinoa for serving