How to Cook
Arrange all ingredients on a salad bowl and chill in refrigerator. Stir in Dressing before serving. Serve cold.
Assorted Vegetables in Gluten-Free Soy Sauce
What You Will Need
Ingredients
- 6 asparagus spears
- Cucumber 200 g , shredded
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 4 shiitake mushrooms
- 6 baby corns
- 90g tofu, sliced
- Carrot (s) 50 g [shredded]
- 100g sprouts
Seasoning
- Gluten Free Soy Sauce 3 tbsp
- Salt Reduced Oyster Sauce appropriate
- Lee Kum Kee Pure Sesame Oil 1/2 tbsp
Made with Lee Kum Kee products
