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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Found this recipe on the net. Enjoy! Ingredients:
1 tablespoon vegetable oil |
2 scallions, trimmed, and cut crosswise into 1/2-inch thick pieces |
1 1/2 cups sliced napa cabbage |
1/4 cup sliced celery |
1/4 cup bean sprouts |
1/4 teaspoon granulated sugar |
1/2 cup chicken broth |
1/2 tablespoon soy sauce |
1 teaspoon oriental sesame oil |
1/2 tablespoon cornstarch, dissolved in |
1 tablespoon cold water |
red pepper flakes, to taste |
1/4 lb vermicelli, cooked |
Directions:
1. In a large heavy skillet heat the vegetable oil until it is hot but not smoking and in it stir-fry the scallions, cabbage, celery and bean sprouts for 3 minutes, or until the cabbage is wilted.
2. Add the sugar, broth, soy sauce, and sesame oil and simmer the mixture, covered, for 3 minutes.
3. Stir the cornstarch mixture, stir it into the vegetable mixture, and bring the liquid to a boil.
4. Season to taste with red pepper flakes. Simmer until heated through and serve over noodles.
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