| ¼ tsp / 1.3 ml | | salt |
| ¼ tsp / 1.3 ml | | sugar |
| ½ tsp / 2.5 ml | | lemon juice |
| 1 tbsp / 15 ml | | vegetable oil |
| 1 x ¼ inch / 6 mm piece (1/15 oz / 2 g) | | fresh ginger (cut into long strips, 1/8 inch x 1/8 inch / 3 mm x 3 mm wide) |
| 2 small cloves | | garlic (finely chopped) |
| 1 medium (3½ oz / 100 g) | | carrot (peeled and cut into matchstick-thin strips, 1½ inch / 3.8 cm long) |
| 2 | | spring onions (including tender green portion cut lengthwise into strips up to 1½ inch / 3.8 cm long, 1/8 inch x 1/8 inch / 3 mm x 3 mm ) |
| 3½ oz / 100 g | | cabbage (cored and cut into long strips, 1/8 inch / 3 mm wide) |
| 2 cups / 170 g | | whole mung bean sprouts |
| 1 | | green chilli (chopped) |
| 1 tbsp / 15 ml | | water |
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