Maitake mushroom ‘char siu’ over springy sun-dried noodles from @pinxinvegan and stir-fried amaranth. I’ve been keeping five spice powder in the pantry forever as I have been scared to experiment with it, and now it’s something I will always want to have on hand. I marinated the mushroom in some of it together with dark and light soy sauces, powdered ginger and garlic, and roasted it for 30 minutes. So. Succulent. I could eat it for days... if only cooked mushrooms didn’t shrink so much!