Ingredients:

• 1cup Shiitake mushrooms, fresh
• 1cup Oyster mushrooms, fresh
• A handful of Asparagus
• 1/2 cup Sugar beets, sliced
• Seaweed salt as needed
• Ground black pepper as needed
• Water as needed
• 3pcs Bay leaves
• 1tbsp Whole black peppercorn
• 1tbsp Sesame oil
• Soy sauce as needed
• Sugar as needed

Pour water in the steamer and add whole peppercorns, sesame oil, bay leaves, sugar and soy sauce. Bring to a boil then lower heat to simmer. Place the rack on top of the steamer with all the vegetables. Cover the steamer and wait until it is cooked. Serve with the dipping sauce.

Dipping Sauce

Ingredients:

• 2tbsps Oil or butter
• 2tbsps Onion, finely chopped
• 1tbsp Garlic, minced
• 2cups Button mushroom, finely chopped
• 2cups Spinach, fresh and washed
• Bread crumbs, toasted as needed
• Oyster sauce as needed
• All purpose cream (optional) as needed
• Seaweed salt to taste
• Ground black pepper to taste

Heat oil or butter in a pan. Sauté onions and garlic. Add mushrooms and spinach. Season with oyster sauce, seaweed salt and black pepper. Pour a bit of cream if needed. Add toasted bread crumbs to adjust consistency.