Serves : 6
Ingredients :
2 ounces rice-stick noodles
1 ounce bean-thread vermicelli
4 scallions
1 piece gai larn (Chinese cabbage)
1 cup small cauliflower florets
2 cups vegetable stock or water
1 medium carrot, peeled and sliced
11/2 tablespoons vegetable oil
1/2 cup sliced bamboo shoot
1/4 cup sliced straw or oyster msuhrooms
1 ounce fresh bean sprouts
1/2 cup cubed soft tofu (bean curd)
Broth :
5 cups vegetable stock or water
3 teaspoons dark soy sauce
11/2 tablespoons tamari or light soy sauce
salt and freshly ground black pepper
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Method :
- Bring 3 cups of water to a boil, add the rice sticks, and boil until tender. Drain, rinse under running cold water, and set aside. Soak the bean-thread vermicelli in hot water for 7 minutes to soften. Trim the scallions, cut the white ends into 1 inch pieces, and shred some of the green tops for garnish.
- Cut the gai larn stem into 1 inch length and chop the leaves coarsely. Blanch the stems and cauliflower for 2 minutes in 2 cups vegetable stock and remove, reserving the stock.
- Heat the oil in a wok over high heat. Stir-fry the carrot slices for 1 minute and remove. Add the drained gai larn, cauliflower, and scallions and stir-fry for 1 minute. Add the bamboo shoots and straw mushrooms and stir-fry another minute.
- Pour the broth ingredients, plus the stock used for cooking the gai larn, into a pot and bring to a boil. Add the blanched vegetables and simmer until tender. Check the seasonings, then add the rice sticks, vermicelli, gai larn leaves, bean sprouts, and bean curd. Warm through and serve.
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