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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Great texture in this spicy hot dish. Crisp stir fried vegetables served over rice vermicelli. Ingredients:
9 ounces rice vermicelli |
boiling water, to cover |
1/2 cup water |
2 1/2 teaspoons cornstarch |
1/4 cup oyster sauce |
1/4 cup soy sauce |
4 teaspoons granulated sugar |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1 tablespoon sesame oil or 1 tablespoon cooking oil |
2 cups broccoli florets |
2 medium carrots, cut into matchsticks |
6 ounces fresh snow peas |
2 cups fresh mushrooms, sliced |
1 (14 ounce) can baby corn, drained and chopped |
2 tablespoons sesame seeds, toasted |
Directions:
1. Cover vermicelli with boiling water in large bowl. Let stand for 10 minutes until softened. Drain. Set aside.
2. Stir in 1/2 cup of water into cornstarch in small bowl until smooth. Add next five ingredients, oyster sauce, soy sauce, sugar, garlic powder and cayenne pepper. Stir. Set aside.
3. FOR THE VEGETABLES: Heat wok or frying pan until hot. Add sesame oil or cooking oil. Add broccoli and carrot. Stir fry until tender crisp.
4. Add remaining 4 ingredients. Stir fry for 2 minutes. Stir cornstarch mixture. Stir in broccoli mixture until boiling and thickened. Server over vermicelli. Makes 10 cups.
5. Company’s Coming.
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