Stir-Fried Vegetables with Rice Vermicelli Recipe

Ingredients : Serves

1 teaspoon

200 g

1 tablespoon

2 tablespoons

1 cm

2 cloves

6

1 teaspoon

1 teaspoon

1/2 teaspoon

1/2 head

1

1 bunch

1 tablespoon

100 g

1 teaspoon

1

Salt

Dried rice vermicelli

Sesame oil

Oil

Fresh ginger, finely shredded

Garlic, finely minced

Dried shiitake mushrooms,

soaked in hot water 20 minutes, stems removed

and sliced, reserve soaking liquid

Soy sauce

Sugar

Salt

Round white cabbage, shredded

Small carrot, shredded

Garlic chives, snipped into 4 cm lengths

Mushroom oyster sauce

Fresh mung bean sprouts, washed and rootlet removed

Black pepper

Red chili, sliced, for garnishing

• Bring a pot of water to a full boil with 1 teaspoon of salt, then add the rice vermicelli.

• Leave in water exactly 3 minutes, then transfer to colander and drain.

• Place noodles in a roomy mixing bowl and drizzle over 1 tablespoon of sesame oil, toss to coat thoroughly then set aside.

• Heat oil in a wok until smoking hot, then add the ginger, garlic, and shiitake and stir fry 1 to 2 minutes.

• Add the soy sauce, sugar and salt, stir quickly to mix.

• Next add the cabbage and carrot and stir fry for 2 to 3 minutes, then stir in 3 tablespoons of the reserved shiitake water and cook for 2 to 3 minutes more.

• Add the garlic chives and oyster sauce and stir fry for 2 minutes, then add the bean sprouts and  stir-fry another 1 minute.

• Add the black pepper, stir to distribute evenly, then turn off heat, and transfer vegetables to the prepared rice vermicelli. Toss to combine, garnish with sliced chili, and serve.