Rice vercimelli stir-fry with vegetable

So… this is one of my attempts to clear up my kitchen board ๐Ÿ˜› I still have some dried rice vermicelli left, together with some frozen vegie in the freezer –> So here it goes, a healthy edible dish ๐Ÿ˜€

Ingredients:

Mixture of vegetable (broccoli, cauliflower, carrot, corn, green peas) – cut into bite-sized pieces if needed -150gr

Dried rice vermicelli – boil,drain n let cool a bit

Salt

Oyster sauce

Dark soy sauce

Pepper (optional)

Preparations:

– Heat the pan with 2 ts oil in high heat. Once hot, add all the vegetable, season with salt, stir to make sure everything is well seasoned. Cook until almost done. Take all the vegie out, set aside

– Add the rice vermicelli to the same pan, season with very little salt, oyster sauce, n dark soy sauce. Stir fry until all the vermicelli are coated with sauce and feel a little bit sticky (because of the thickened sauce).

– Add the prepared vegie to the pan, stir everything together. Season more if needed. Add some pepper (optional). Serve.

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This entry was published on April 4, 2009 at 1:34 pm. It’s filed under Vegetable and tagged , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Rice vercimelli stir-fry with vegetable

  1. Hello Chau! Thank you very much for your kind comment on Gastronomy. I am very happy to hear that you enjoy the site so much. Food has an amazing way of connecting people and experiences across distant spaces. Keep on cooking! Best, Cathy Danh

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