YIELD: 4 servings 1 cup long grain rice ¼ cup red wine vinegar, divided 1 Tbsp. sugar, divided 3 Tbsps. reduced-sodium soy sauce 2 tsp. cornstarch 1 Tbsp. vegetable oil 2 cups fresh Portobello mushrooms, sliced with stems and gills removed 1 cup fresh Shiitake mushrooms, sliced with stems removed 1 cup carrots, julienned ¾ cup vegetable broth 8 oz. vegan ‘chicken’ strips 2 cups fresh bean sprouts 1 ½ cups fresh sugar snap peas 3 Tbsps. ...

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