Nutritious anti-inflammatory garden fresh vegetables steamed in spicy fermented black bean pepper with organic mung bean sprouts, organic mushrooms, celery, arugula, jalapeños pepper. Yum!
1. Add all ingredients in your ceramic bowl and mix well.
2. Add 1 cup water in your rice cooker multicooker clay pot.
3. Place your veggie dish inside your clay pot. Set on stew to cook for 20 minutes or until veggies become tender.
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