Vermicelli Stir Fry (Taiwanese Style)
This Taiwanese style vermicelli stir fry recipe is one that my grandma used to make. Typically, we'd have this for lunch as it's quick, nutritious and filling. These noodles are extremely fragrant, filled with amazing textures and a second helping is pretty much always a guarantee!
Ingredients
- 200 g /7oz dried vermicelli noodles (soak according to packet instructions)
- 250 g /½pound pork mince
- ¼ cabbage (finely sliced, about 3 large handfuls)
- 1 carrot (cut into thin matchsticks)
- 5 dried shiitake mushrooms (rehydrated, thinly sliced, reserve soaking water)
- 1 large shallot (finely sliced)
- 4 cloves garlic (minced)
- ¼ cup dried shrimp skin ) ((note 1)
- 3 tbsp soy sauce
- 1 tbsp shaoxing wine (substitute: dry sherry)
- 1 spring onion (finely sliced)
- 1½ tsp brown sugar
- 3 tbsp neutral tasting oil (eg. canola or grapeseed oil)
- ¼ tsp sea salt
- ¼ tsp white pepper
Instructions
Add ½ cup of boiling water to shiitake mushrooms in a bowl, cover and soak for 10 minutes until rehydrated. In the meantime, slice and prepare the remaining ingredients. Reserve shiitake mushrooms soaking water.
When ready to cook, add oil and shiitake mushrooms into a large pan or wok. Saute on medium-high heat until lightly golden and aromatic. About 2 minutes. Add shallots, garlic and dried shrimp skin. Saute until aromatic, about 2 minutes.
Add pork mince, 2 tbsp of soy sauce, shaoxing wine and sugar. Saute on high heat until pork is browned and sauce has been mostly reduced.
Add cabbage and carrots. Stir fry until soft and sweet. About 4 minutes.
Add soaked vermicelli noodles, remaining tbsp of soy sauce, salt, white pepper and reserved shiitake mushrooms soaking water (note 2). Reduce heat to medium-low. Stir fry with 2 spatulas for even mixing. About 3 minutes.
By now liquids should have been fully absorbed and the pan is sizzling. Add and mix through the spring onions for about 1 minute.
Serve immediately!
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