INGREDIENTS
1
Bunch Asparagus, Fresh
1
Container Baby spinach
1
Container Crimini mushrooms
3 cloves
Garlic
1
1-inch Piece Ginger
3
Scallions, Large
1/4 cup
Vegetable broth
1 tbsp
Gluten-free soy sauce
1 tsp
Sriracha
1
Rice, Hot Cooked
1 tsp
Coconut sugar
1/2 tsp
Cornstarch
1
Sesame seeds
1
Olive oil, Light
1 tbsp
Rice wine vinegar
2 tsp
Sesame oil
1/4 cup
Cashews