If you want to know what millions of dollars of research have found about dehydrating asian veggies, buy some noodle bowls from the supermarket. You won't find bean sprouts (they rehydrate into limp, stringy things), cabbage (bok choy) loses its crunch, and broccoli becomes mushy. What works? Tofu, carrots, bamboo shoots, water chestnuts, mushrooms, baby corn and lotus roots. Note that some have to be FREEZE-DRIED, like tofu and water chestnuts. Dehydrating tofu leads to something akin to a tofu-colored piece of rubber.

Your recipe sounds intriguing. I'd just skip the elements that don't hydrate well. It's trail food after all.