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Tibetan Vegetable Vermicelli
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
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1/4 ounce dried black fungus (wood ears)
4 dried black mushrooms 1/2 pound dried bean-thread vermicelli 1/4 cup vegetable or peanut oil
1 medium onion, finely sliced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
1 tablespoon sesame oil
1 red chilli pepper, seeded and shredded
2 to 3 cups shredded Napa cabbage
2 whole scallions, minced
Sauce :
21/2 tablespoons tamari or light soy sauce
2 teaspoons dark soy sauce
1 to 2 teaspoons chili oil
1 teaspoon sugar
1 teaspoon Chinese brown (dark) vinegar 1/2 cup water
Method :
Soak the black fungus and mushrooms in hot water for 25 minutes. Drain. Finely shred the fungus; trim the mushroom stems and shred the caps fine. Soak the vermicelli for 15 minutes in warm water. Combine the sauce ingredients in a bowl.
Heat the vegetable oil in a wok or large skillet over medium-high heat and stir-fry the onion until it begins to soften. Add the garlic and ginger and stir-fry briefly, then add the fungus, mushrooms, sesame oil, chili pepper, and cabbage. Stir-fry for 1 to 2 minutes.
Add the noodles and sauce ingredients and stir together over moderately high heat for 2 to 3 minutes. Transfer to a plate, scatter on the scallions, and serve.
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