Friday, June 22, 2007

Simple Vegetable Fried Rice Vermicelli

A simple and easy fried “white” rice vermicelli with lots of vegetables added and yet not too overwhelming. The amount of oil used is minimal, there is a need to add 1-2 tablespoons of water for easy tossing if the rice vermicelli is too dry. Serve with pickled green chilli or fresh sliced chilli.

Preparation: 8 mins, Cooking time: 5 mins

Ingredients (serves 2-3)
° 300g cooked rice vermicelli
° 150g-175g beijing cabbage, shredded
° 20g carrot, peeled and shredded
° 4 fresh shiitake mushrooms, sliced
° 5-10g dried shredded black fungus (wood ear), soaked
° 1 slice ginger or 1 clove garlic, finely chopped
° 1 – l ½ tablespoons olive oil
° ¼ teaspoon salt
° pepper, to taste
° 3-4 tablespoons light soy sauce, or to taste
° ½ teaspoon sesame oil (optional)

1. Heat oil in a wok, fry the ginger or garlic for half a minute or until fragrant.
2. Add the carrot, mushrooms, black fungus, cabbage and stir fry over medium heat for 1-2 minutes. Season with salt and pepper.
3. Throw in the rice vermicelli, add the light soy sauce, sesame oil and toss gently to mix over low heat. Sprinkle some water for easier tossing, if needed.
4. Dish up and serve immediately.

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