INGREDIENTS
1
small head Baby bok choy
2
Carrots, large
1 cup
Edamame
2 cloves
Garlic
1/2 tbsp
Ginger, fresh
2
Green onions
8 oz
Mushrooms
2
Zucchini, large
2
Eggs
1 tbsp
Honey
1/4 cup
Tamari or gluten-free soy sauce
1/2 tbsp
Cornstarch
1 tsp
Red pepper flakes
1 tsp
Oil
1
Almonds
2 tbsp
Water