1 tablespoon rice wine vinegar

1 tablespoon peanut oil

1 tablespoon peanut butter

1 tablespoon soy sauce

2 teaspoons garlic

2 teaspoon Sriracha hot sauce

¼ cup cilantro, chopped

½ cup green onion, sliced

1 teaspoon sesame oil

1 cup quartered shitake mushrooms

¼ cup very thin sliced then julienned carrot

½ cup cucumber, thick sliced and quartered

1 cup shredded cabbage

2 tablespoons fine chopped purple cabbage, optional

Start with a hot wok or sauté pan. Add the peanut oil followed by the shitake mushrooms. Cook for 20 seconds. Next, add the cabbage, carrots and cucumbers. Stir frequently while seasoning with a pinch of salt and black pepper. When the vegetables are almost cooked turn down the heat to low then add the remaining ingredients. Stir allowing the peanut to melt into the pan juice.

Serve over rice then garnish with peanuts or sesame seeds.