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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