Edamame Egg Roll Bowl

Instructions

1. Preheat large skillet to medium high heat.
2. Add 2 tablespoons olive oil with garlic and ginger. Sautee until lightly browned.
3. Add cabbage, edamame, chestnuts, carrots, bell peppers to ginger and garlic mixture.
4. Sautee 5 minutes to begin to cook the vegetables.
5. Add liquid aminos and chili garlic sauce.
6. Cook an additional 5-10 minutes or until vegetables are cooked and tender.