Buddha Bowl

FYI, a traditional buddha bowl would likely not contain garlic, onions, or white pepper.

1/2 head green cabbage diced  into 1 1/2-inch cubes
8 cremini mushrooms, cut in 1/2
1 cup broccoli
1 carrot, sliced diagonally into 1/4-inch thick pieces
3 scallions, sliced diagonally in 1-inch pieces or 1/2 medium sized sweet onion, cut into 1-inch dices
vegan protein of choice, optional
1 cup shiitake mushroom broth (one to two dried shiitake mushrooms soaked in 1 cup of hot water)
1 tablespoon cornstarch in 1/4 cup cold water
3 cloves garlic, minced or pressed
dash of white pepper
celtic salt to taste
1 tablespoon peanut, olive, or grapeseed oil
Cooked rice of choice

Heat large skillet or wok.  Add oil to hot wok.  Stir-fry mushrooms for 2 minutes.  Add remaining vegetables.  Stir-fry until heated through but still crunchy (2-4 minutes).  Add protein source and cook as needed, if desired.  Add broth, cornstarch slurry, and seasonings.  Stir-fry until thickened.  Serve with rice.