INGREDIENTS
6
small carrots, small
1 tsp
Ginger
12 oz
Maitake mushrooms
4
Scallions
4 oz
Shiitake mushrooms
2 tbsp
Soy sauce, reduced-sodium
1
Kosher salt and freshly ground black pepper
2 tsp
Sesame seeds, toasted
2 tbsp
Rice vinegar, unseasoned
1 tbsp
Sesame oil, toasted
4 tbsp
Vegetable oil