INGREDIENTS
1 large
butternut squash
3 cups
button mushrooms
2 cups
broccoli florets
1 cup
carrots
2 tbsp
cornstarch
5 tsp
soy sauce
6 cloves
garlic
1 tbsp
ginger
2 tsp
unseasoned rice vinegar
1 tsp
pepper
4 cups
swiss chard
24 6-inches
corn tortillas
1/4 cup
scallions