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1
Stir the gochujang, rice vinegar, sesame oil and honey together in a small bowl; set aside.
2
Heat 1 tablespoon canola oil in a large wok or cast-iron skillet over high heat. Add mushrooms and cook, stirring occasionally, until softened, about 4 minutes. Add zucchini and cook, stirring once or twice until golden in spots, 2 minutes. Add green onion, cabbage and peppers and cook until just tender, 2 to 4 minutes. Remove from skillet and set aside.
3
Add remaining 1 tablespoon oil to the skillet; add rice and stir until hot, about 1 minute. Add Sweet Earth Plant-Based Strips and cook until warm, about 4 minutes. Return cooked vegetables to the wok; add sauce and salt and stir to combine.
4
Transfer to plates and garnish with torn seaweed.
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