Ingredients:
- 1 cup carrot (julienne cut)
- 1 (19 ounce) box firm tofu (4 pieces)
- 2-3 tablespoons hot spiced white vinegar (Sukang Maasim, available at Chinese and Filipino food stores)
- 6 cloves garlic , smashed
- 3-4 stalks celery (1/2 inch pieces)
- 1 (7 ounce) jar pickled whole baby corn (Chinese style)
- 1/2 head green cabbage (cut into small squares)
- 3-4 tablespoons canola oil
- 2 (6 1/2 ounce) cans mushrooms or 16 ounces fresh mushrooms
- 10 pieces whole okra