Stir-fried vermicelli with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | Clove garlic -- finely | |
| Chopped | ||
| 1 | Carrot -- thinly sliced | |
| ¼ | cup | Water |
| ½ | cup | Pak-choy (Chinese cabbage) |
| Shredded | ||
| 3 | tablespoons | Chicken stock |
| 1 | tablespoon | Oyster sauce |
| 1 | tablespoon | Nuoc Mam sauce |
| OR 1 tablespoon light soy | ||
| Sauce and | ||
| ½ | teaspoon | Anchovy extract |
| 1 | teaspoon | Sugar |
| Freshly ground black pepper | ||
| 4 | ounces | Rice vermicelli |
| Soaked in war water for 4 | ||
| Minutes -- drained well | ||
Directions
*(Mi Vun Xao Voi Rau Dau).
1. Heat the oil in a wok over high heat and fry the garlic until golden brown. Add the carrot and stir-fry for 1 minutes.
2. Add all the remaining ingredients except the vermicelli, stirring gently. Cook for 2 minutes.
3. Add the vermicelli and toss to combine all the ingredients. Stir for 1 minute. Serve in a large serving dish.
Formatted. Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc.
Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books
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