Ingredients

• ¹/₂ tablespoon Olive Oil
  
• ¹/₂ tablespoon Sesame Oil
  
• 1 Medium Yellow Onion, halved and cut into sixths (each half)
  
• 2 Medium Carrots, peeled and sliced thick
  
• 2 cups Broccoli Florets (medium/small florets)
  
• 1 bunch Baby Bok Choy
  
• 4 ounces Mushrooms (I like shitake or a specialty assortment)
  
• 3 cups Chicken Stock (not low sodium)
  
• 1 teaspoon Sesame Seeds
  
• 3 Small Lemons (or 2 large), juiced
  
• 1 tablespoon Sriracha Sauce
  
• 1 tablespoon Sweet Chili Sauce (with garlic)
  
• 1 tablespoon Agave Nectar
  
• 2 1-inch sections of Ginger, peeled and grated
  
• ¹/₂ cup Peanuts (for garnish)
  
• ¹/₂ cup Bean Sprouts (for garnish)
  
• 1-2 cups Cooked Protein (tofu, chicken, shrimp, etc) if desired