INGREDIENTS
224 gs
extra tofu
5
shiitake mushrooms
50 gs
mung bean glass noodles
150 gs
carrots
150 gs
bell pepper
450 gs
cabbage
40 gs
scallions
4
garlic cloves
1 knob
ginger
2 tbsps
soy sauce
1 tbsp
rice vinegar
1 tsp
salt
1/2 tbsp
sugar
1 tbsp
sesame oil
1/4 tsp
pepper
1/4 tsp
five spice powder