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1 Box Green Rebel Shroom Balls, sliced

1 Tofu, sliced

3 Tbsp Vegetable Oil

4 Cloves Garlic, minced

1 Onion, thinly sliced

Bok Choy, chopped

1 ½ Cups Broccoli, chopped

1 ½ Cups Cauliflower, chopped

1 Large Carrot, thinly sliced

3 Green Onions, Chopped

⅔ Cup Water

2 Tbsp Cornstarch

3 Tbsp Soy Sauce

1 Teaspoon White Sugar

½ Teaspoon Ground Black Pepper

Salt To Taste


1. Heat the vegetable oil in a large saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened for about 5 minutes.

2. Add Shroom Balls, tofu, bok choy, broccoli, cauliflower, carrot, and green onion. Add water, cover, and simmer until Shroom Balls and vegetables are tender for about 10 minutes.

3. Dissolve the cornstarch into the soy sauce in a small bowl. Stir into the pan along with sugar and pepper; stir until thickened. Season with salt to taste.

4. Serve with rice and enjoy!

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