INGREDIENTS
4 cups
Bok choy
1 1/2 cups
Carrot
1
Cilantro
4 cloves
Garlic
1/2 tbsp
Garlic powder
1
Green onion
1 pinch
Hot pepper flakes
1 1/2 cups
Peas, frozen
3
Portobello mushrooms, slices thick
1
White onion
1 cup
Tofu, fresh
1 tsp
Vegetable bouillon
2 tbsp
Maple syrup
1/4 cup
Tamari or soy sauce
5 cups
Basmati rice, cooked
1/2 cup
Cashews, unsalted roasted