Description:
Vegetarian rice vermicelli with a hint of curry~
Vegetarian rice vermicelli with a hint of curry~
Ingredients:
100 g vegetarian charsiew, diced
50 g vegetarian ham, sliced
2 tbsp oil
1 tsp minced ginger
1 tbsp curry powder
3 dried Shiitake mushrooms, soaked and sliced
200 g Kai Lan, stems and leaves separated
50 g bean sprouts
2 bundles of rice vermicelli, soaked in warm water and drained
1/2 tbsp soysauce
1/2 tbsp dark soysauce
1 tbsp water
1 tsp sugar
2 eggs, beaten
100 g vegetarian charsiew, diced
50 g vegetarian ham, sliced
2 tbsp oil
1 tsp minced ginger
1 tbsp curry powder
3 dried Shiitake mushrooms, soaked and sliced
200 g Kai Lan, stems and leaves separated
50 g bean sprouts
2 bundles of rice vermicelli, soaked in warm water and drained
1/2 tbsp soysauce
1/2 tbsp dark soysauce
1 tbsp water
1 tsp sugar
2 eggs, beaten
Directions:
1) Stir-fry vegetarian meat in 1 tbsp oil till slightly browned in a wok, and set aside.
2) Add remaining oil, along with ginger, curry powder and enough water to make a paste. Fry till fragrant and add in mushrooms to cook for 3 min.
3) Add in the stems of the kai lan and fry till slightly soft before adding in the leaves and beansprouts. Pour in 1/4 C of water and cover the lid to let cook for 3 min. Meanwhile, dissolve sugar in 1 tbsp water and all the soy sauces. Take a tsp and mix into the whipped eggs.
4) Gently toss in the rice vermicelli to coat, along with the soyasauce mixture and cooked vegetarian meat. Fry on medium heat for around 3 min to dry up excess moisture.
5) Push everything to the side of the wok to leave a space for the eggs. Scramble the eggs till slightly dry before tossing with the cooked rice vermicelli. Serve warm.
Remarks:
Tasted alright for a first attempt. I guess it's the seasonings of the vegetarian meats that make the dish better, as I could barely taste the curry and soysauce. K didn't realise that there were bean sprouts inside, should add more next time! Try not to toss the rice vermicelli around too much or just add in last, if not you'll end up having mini ones like mine =x
1) Stir-fry vegetarian meat in 1 tbsp oil till slightly browned in a wok, and set aside.
2) Add remaining oil, along with ginger, curry powder and enough water to make a paste. Fry till fragrant and add in mushrooms to cook for 3 min.
3) Add in the stems of the kai lan and fry till slightly soft before adding in the leaves and beansprouts. Pour in 1/4 C of water and cover the lid to let cook for 3 min. Meanwhile, dissolve sugar in 1 tbsp water and all the soy sauces. Take a tsp and mix into the whipped eggs.
4) Gently toss in the rice vermicelli to coat, along with the soyasauce mixture and cooked vegetarian meat. Fry on medium heat for around 3 min to dry up excess moisture.
5) Push everything to the side of the wok to leave a space for the eggs. Scramble the eggs till slightly dry before tossing with the cooked rice vermicelli. Serve warm.
Remarks:
Tasted alright for a first attempt. I guess it's the seasonings of the vegetarian meats that make the dish better, as I could barely taste the curry and soysauce. K didn't realise that there were bean sprouts inside, should add more next time! Try not to toss the rice vermicelli around too much or just add in last, if not you'll end up having mini ones like mine =x
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