Saute, covered:
- coconut oil (the best for cooking, they say!), diced onion and portobello mushrooms with a few twists from the salt grinder
- add grated carrots, plus a bit of soy sauce and hot water to keep everything juicy
- shell cooked edamame and mix in, leave a few minutes until heated through
- just before serving, mix in and also garnish with chopped parsley
- serve on a bed of grains (I happened to have a cooked pot of red Job's tears and mung beans)
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