Vegetables and Rice

INGREDIENTS

1. 8 oz of mushrooms chopped
   
2. ½ cup onion, diced
   
3. 2 cups napa cabbage, finely shredded
   
4. 3 tbsp low sodium soy sauce
   
5. 1 green onion, thinly sliced
   
6. ¼ cup cilantro, chopped (optional)
   
7. ¼ tsp toasted sesame oil
   
8. Chili flakes (optional)
   
9. 4 cups steamed Jasmine rice
   
10. 2 tbsp toasted cashews, chopped (optional)

INSTRUCTIONS

1. Steam rice according to package directions.
2. 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.  
3. 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.
4. 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.  
5. Stir to mix well. Serve with steamed rice and enjoy!