Vegetarian Fried Beehoon |
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
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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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