INGREDIENTS
- 8 oz of mushrooms chopped
- ½ cup onion, diced
- 2 cups napa cabbage, finely shredded
- 3 tbsp low sodium soy sauce
- 1 green onion, thinly sliced
- ¼ cup cilantro, chopped (optional)
- ¼ tsp toasted sesame oil
- Chili flakes (optional)
- 4 cups steamed Jasmine rice
- 2 tbsp toasted cashews, chopped (optional)
INSTRUCTIONS
- Steam rice according to package directions.
- While rice is steaming, in a medium large pot or pan add the mushrooms, onions, and cabbage, 3 tbsp low sodium soy sauce and cook over medium high heat.
- Cover with a lid for a few minutes to help them release their water and then remove the lid and cook down for another 5-10 minutes until they are no longer super watery.
- Once the vegetables have cooked down, turn off the heat and add the cilantro, green onions, chili flakes if using, and the ¼ tsp toasted sesame oil if using.
- Stir to mix well. Serve with steamed rice and enjoy!