2 cup of sliced cabbage
1 cup of shitake mushroom
1/2 cup of julienned carrot
1 cup of julienned tofu
1/2 cup of wood ear mushroom (reconstitute with warm water beforehand)
iceberg lettuce (cut into smaller pieces)
pickled carrots (optional)
vermicelli noodle (optional)
1. In a large pan add about 2 tablespoon of cooking oil and saute the minced garlic. Add the wood ear mushroom because that takes the longest to cook > shitake > tofu > carrots > cabbage. Cook until everything is tender. Season with 1 teaspoon of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce.
3. In a sauce pan add 1 cup of water, 2 tablespoon of peanut butter, 4 tablespoon of hoisin sauce, and sriracha to your liking. Let everything dissolve and marry together on medium heat. You can add pickled carrots to your sauce.
4. Enjoy with the yummy peanut sauce.