Ingredients
- 2 oz mung bean sprouts
- 2 oz broccoli or sunflower sprouts
- 4 oz shiitake mushrooms, sliced and sauteed (stems removed)
- 2 whole green onions, thinly sliced
- 1/4 cup carrots, shredded or julienned
- 1 cup green cabbage, shredded
- 1 6 oz pacakge baked tofu, cubed
- 1 clove garlic, minced
- 2 Tbsp sesame oil
- 2 Tbsp tamari
- 2 Tbsp rice vinegar
- 2 Tbsp brown sugar
- 2 Tsp Sambal Oelek or Sriracha chili sauce
Servings: people
Units:
Instructions
- In large bowl, gently toss the sprouts, sauteed mushrooms, green onions, carrots, cabbage, and tofu together.
- In a small bowl, mix the garlic, sesame oil, tamari, vinegar, sugar, and chili sauce.
- Pour sauce over the vegetable mix and gently toss to combine. Serve immediately.
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