The sticky rice dish was steamed with peanuts, black eye peas and red dates. It was seasoned with heong liu fun, or Chinese 5 spice, and vegetarian oyster sauce and finely chopped fresh ginger.
The taro mix was seasoned with fermented tofu, bean paste, vegetarian oyster sauce, sesame oil and seeds, and fresh turmeric.
Garden fresh Chinese sweet peas and green beans were pan fried lightly for texture and crunch.
Together, garnish with shiso, Okinawa spinach, green onions and chives.