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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