Friday, December 11, 2015

Mien Xao Chay (Vegetarian Stir-fry Bean Thread Vermicelli) Recipe

Mien Xao Chay (Vegetarian Stir-fry Bean Thread Vermicelli)

bottom half 1 Leek
1 Tbsp. Olive Oil
10 oz. Bean Thread Vermicelli
1 Tbsp. Sesame Oil
Wood Ear Mushroom 1/4 cup
2 King Mushroom
1/2 Carrot
1/2 Green Bell Pepper
1/2 Red Bell Pepper
2 stem Choy Sum
3 piece fried Tofu
2 Tbsp. Oil
1/2 tsp. Mushroom Seasoning
Pinch Kosher Salt
1 tsp. Sugar
1 Tbsp. Vegetarian Stir-fry Sauce
1 Tbsp. Vegetarian Stir-fry Sauce
1 tsp. Sugar

Chop bottom half of 1 Leek and set aside. In a pan add in 1 Tbsp. of Olive Oil and add in some of the chopped Leek.  Saute until slightly brown and set aside.
Boil some water in a pot, add in 10 oz. Bean Thread Vermicelli.  Cook for about 1 minute or until soften. Drain out the water and shuffle.  Add in the sauteed Leek
and 1 Tbsp. Sesame Oil.  mix well and set aside. Soak some Wood Ear Mushroom, once soften cut into strips you need about 1/4 cup.
Cut 2 King Mushroom into slices. Cut half of a Carrot, Red and Green Bell Pepper into strips.  Cut 2 stem of Choy Sum about 1 1/2 inches long.
Cut 3 piece of Fried Tofu into smaller pieces. In a stir-fry pan add in 2 Tbsp. Oil.  Add in the rest of your chopped Leek and saute for a few seconds.
Add the Carrot, King Mushroom and Fried Tofu. Add 1/2 tsp. Mushroom Seasoning.  Add a pinch of Kosher Salt and 1 tsp. Sugar. Add 1 Tbsp. Vegetarian Stir-fry Sauce.
Mix well. Add in the both Bell Peppers, Choy Sum, Wood Ear Mushroom and Bean Thread Vermicelli.  Add in 1 Tbsp. of Vegetarian Stir-fry Sauce and 1 tsp. Sugar.
Mix well, remove from heat and serve.

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