70 grams of unbleached vermicelli (dried vermicelli soaked in water)
50 grams of tofu bubbles
20 grams shimeji mushrooms
20 grams angel mushrooms
10 grams black rat ear mushroom
30 grams of tomatoes
20 grams of carrots
10 grams celery
10 grams green onions
30 grams of onion
20 grams peas
30 grams of cabbage
10 grams of baby corn
10 grams of garlic
1 tablespoon shiitake mushroom sauce
1 tablespoon shiitake mushroom soy sauce
2 teaspoons sweet soy sauce
1 tablespoon sesame oil
2 teaspoons roasted white sesame seeds
150 ml of water
Method
Put a pan on medium heat. Add garlic and roast until fragrant.
Add shimeji mushrooms, angel mushrooms, and black rat ear mushrooms and stir well, followed by clean water.
Add vermicelli, followed by shiitake mushroom sauce, shiitake mushroom soy sauce. Then add carrots, baby corn, tomatoes and close the lid.
When the vermicelli is well cooked. Add onion, peas, cabbage, tofu bubbles. Stir-fry until the vegetables are cooked.
Add celery, green onions, followed by sesame oil, stir well and turn off the heat. Spoon onto a serving plate and sprinkle with roasted white sesame seeds.
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