This is a delicious, healthy lunch and a great way to use up leftover vegetables and rice! I didn’t measure anything for this - use whatever you have for the filling (tofu works well), measure by eye and taste as you go along!

INGREDIENTS:

• Shitake mushrooms

• Carrots

• Spring onions

• Garlic

• Leftover cooked rice

• Splash of soy sauce

• Splash of rice vinegar

Chinese cabbage (boil the leaves for ~1 minute or until softened)

Sauce:

• 2 tbsp soy sauce

• 1 tsp chilli flakes

• 1 tsp sesame seed