• 1 package of white mushrooms – washed and diced
• 2 large onions, diced
• 2 can of water chestnuts, diced
• 1 can of bamboo shoots, diced
• 1/2 small head of green cabbage(about 2 cups) diced
• 1/2 c. teryaki glaze
• 1 tsp. minced garlic
• 1 1/2 tsp. minced ginger
• 2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

1. Simmer diced mushrooms, onions, water chestnuts, bamboo shoots and cabbage together with the teryaki glaze until softened.
2. Add garlic, ginger, soy sauce and sesame oil and stir together.
3. If you are a vegetarian, stop and eat with brown rice! If you’d like, add 1-2 cans of chicken to your pot and continue cooking together for about 5 minutes!
4. Enjoy in lettuce cups! (How does PF Chang get such great lettuce cups)

Recipe adapted from a combination of Eating Well and Cooking Light

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