Ground meatless

spring roll wrappers (about 225 grams) • green cabbage • large carrot • wood ear mushrooms • small bundles glass noodles (mung bean vermicelli) • salt • soy sauce • granulated sugar • ground black pepper • vegetable oil

wide rice noodles • Chinese broccoli (gai lan)

wide rice noodles, uncut • bean sprouts, trimmed • firm tofu, cut into strips • textured vegetable protein (optional) • mixed mushrooms (we used straw mushrooms, fresh shiitake, king oyster, and shimeji) • ground black pepper • palm sugar • sweet soy sauce • light soy sauce • mushroom seasoning powder • vegetable oil • five-spice powder (we added cinnamon and star anise) •

Ground flaxseed • Water • Vegan butter (about 125 grams) • Brown sugar (about 42 grams) • White sugar (about 42 grams) • Vanilla extract • salt • All-purpose flour (about 125 grams) • Baking soda • Baking powder • Cinnamon • Old-fashioned oats (about 175 grams) •

yellow wheat noodles (about 7 ounces) • Chinese broccoli (kai lan) • pork, sliced (about 5 ounces) • large eggs • minced garlic • dried shiitake mushrooms, soaked until soft • vegetable oil (for stir-frying) • light soy sauce • sweet dark soy sauce • granulated sugar • oyster sauce • water (60 ml) •

large eggs • broth • cornstarch • water • soy sauce • sesame oil • Chopped green onions for garnish, as desired • Ground pepper, as desired