Ingredient and Portion
Stir Fried Vegetable with Vermicelli
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Serves 4
1 whole choko, peeled and sliced to thin strips
1 tbsp dried shrimps
1 tbsp cooking oil
4 cloves garlic, finely chopped
3 slices ginger, sliced thinly
30g vermicelli (tang hoon/mung bean noodles), soaked to soften and drained
A small handful of dried black fungus, soaked to soften and cut to strips
1 carrot, peeled and finely shredded
Sauce
1/2 cup chicken stock (if you are cooking clear Chinese soup, you can use that too)
1/2 tsp light soy sauce
1/2 tsp sesame oil
1 tsp Chinese wine (hua tiao/shao hsing)
Water from soaking the dried shrimps
1 whole choko, peeled and sliced to thin strips
1 tbsp dried shrimps
1 tbsp cooking oil
4 cloves garlic, finely chopped
3 slices ginger, sliced thinly
30g vermicelli (tang hoon/mung bean noodles), soaked to soften and drained
A small handful of dried black fungus, soaked to soften and cut to strips
1 carrot, peeled and finely shredded
Sauce
1/2 cup chicken stock (if you are cooking clear Chinese soup, you can use that too)
1/2 tsp light soy sauce
1/2 tsp sesame oil
1 tsp Chinese wine (hua tiao/shao hsing)
Water from soaking the dried shrimps
Method
1. Rinse the dried shrimps and soak them in hot water (just enough to cover the shrimps) in a small bowl. Drain the dried shrimps but set aside the water used for soaking. Pat dry the shrimps with kitchen towel.
2. Heat oil in wok and sauté the ginger and dried shrimps until fragrant. Add garlic and stir fry for about 30 seconds.
3. Add chayote and black fungus strips. Stir fry for about 3 minutes.
4. Add carrot and sauce. Let the contents simmer for 1-2 minutes.
5. Add vermicelli and allow the noodles to soak up the sauce.
2. Heat oil in wok and sauté the ginger and dried shrimps until fragrant. Add garlic and stir fry for about 30 seconds.
3. Add chayote and black fungus strips. Stir fry for about 3 minutes.
4. Add carrot and sauce. Let the contents simmer for 1-2 minutes.
5. Add vermicelli and allow the noodles to soak up the sauce.
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