For The Oyster Mushrooms:
Heat olive oil in a wok or non-stick saucepan and cook mushrooms on a high flame until golden brown. Add the desired amount of sauce (for a glaze use less sauce)to mushrooms and cook for another minute.
For The Ginger Red Cabbage:
1 teaspoon all purpose seasoning
Add ingredients for vinaigrette to a mixing bowl. Toss red cabbage & vinaigrette together and mix well
Assemble Buddha bowl with Citrus greens, quinoa, red cabbage, mushroom & watermelon radish. Serve, Enjoy & be well!
For The General To a’s Sauce:
Combine corn starch & water together in a mixing bowl and mix well; add additional ingredients for the sauce until mix for about 30 seconds. Cook on the stovetop until the sauce begins to thicken up.
For the ginger scented quinoa:
Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.
For the sesame ginger scented quinoa:
Wash quinoa and dry for 5 minutes. Add 2 teaspoons of olive oil to a pan on low heat and roast quinoa for about 5 minutes or until quinoa becomes fragrant and changes slightly in color. Watch carefully so that the quinoa doesn’t burn. While quinoa is roasting add water, 1 teaspoon of olive oil & remaining ingredients to a pot to heat up. Add quinoa to water, and bring to boil. Reduce heat once it begins to boil and cover. Simmer for 15 minutes.