I swapped the soy sauce for 3 tbsp of rice vinegar and 2 tbsp of grainy dijon must. I ground about 2" of fresh ginger and 5 garlic cloves to make a paste as the base of the dish. Topped with scallions, cilantro and parsley along with a small amount of crushed peanuts. Also used brussel sprout slaw in place. Yum.
