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Egg Roll Bowls with Cabbage, Carrots, Baby Bok Choy and Mushrooms
Ingredients
  • 1 tablespoon avocado oil
  • ½ small yellow or white onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 2 ½ cups finely sliced Napa or green cabbage
  • 2 cups finely sliced baby bok choy
  • ½ cup shredded or grated carrots
  • 2 ½ ounces sliced shiitake or cremini mushrooms
  • 1 teaspoon mirin
  • 3 tablespoons soy sauce, tamari (gluten-free), or coconut aminos (gluten-free and soy-free)
  • 1 teaspoon toasted sesame oil
  • 2 scallions, sliced on the bias
  • 1 tablespoon sesame seeds (optional)
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