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Vegetarian Fried Beehoon
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Serves : 4
Preparation time : 15 mins +20 mins soaking time
Cooking time : 30 mins
Ingredients :
8 dried black Chinese mushrooms, soaked in hot water for 20 minutes.
1 teaspoon salt
200g (7 oz) dried rice vermicelli
1 tablespoon oil
1cm (1/2 in) fresh ginger, cut into fine strips
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar 1/2 teaspoon salt
200g (7 oz) cabbage, finely shredded
1 small carrot, cut into fine strips
1 bunch garlic chives, snipped into lengths
1 tablespoon vegetarian mushroom oyster sauce
50g (1 cup) fresh bean sprouts, washed and trimmed
1 teaspoon freshly ground black pepper
1 red finger-length chili, sliced, to garnish
2 limes, cut in wedges
Method :
After soaking the mushroom, remove and discard the stems and slice the caps, reserving the soaking liquid. Set the mushroom aside.
Bring a pot of water with the salt to a full boil, and add the rice vermicelli. Cook for exactly 3 minutes, then drain. Place the noodle in a mixing bowl and drizzle with the sesame oil; toss to coat thoroughly and set aside.
Heat the oil in work until smoking, and add the ginger, garlic, and mushroom and stir-fry 1 to 2 minutes. Add the soy sauce, sugar and salt, and stir-fry.
Add the cabbage and carrot and stir-fry for 2 to 3 minutes; stir in a tablespoons of the reserved mushroom water and cook for 2 to 2 minutes more.
Add the garlic chives and vegetarian mushroom oyster sauce and stir-fry 2 minutes, then add the bean sprouts and stir-fry for 1 more minutes.
Add the black pepper, stir to distribute evenly, and place the vegetable on the rice vermicelli. Toss to combine, garnish with the sliced chili, and serve with slice of time.
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