3 baby bok choy, cut into bite sized pieces
8 oz cremini mushrooms, sliced
12 oz cauliflower, cut into bite sized pieces
7.4 oz cooked brown rice (about a cup)
1 Tbs oyster sauce
1 Tbs sesame oil
1 Tbs extra virgin olive oil
Hot sauce to taste
Still over medium high heat, add bok choy, mushrooms, cauliflower, zucchini, sprouts and carrots. Cook vegetables with the lid on for about 5 minutes, stirring occasionally.
Remove from heat and add green onions, reserving some for a garnish. Serve immediately or make a day ahead.