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Vegetarian Stir-Fried Rice Vermicelli for Full-Moon Days
Rate this recipeOn full-moon days, instead of the usual vegetarian dishes with rice, try this vegetarian stir-fried vermicelli. It saves you time and is still wonderfully tasty.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
4
Time
45 minutes
Servings
5
Level
Easy
Ingredients
Dried rice vermicelli
300 g
Fried tofu
2 piece
Carrots
1 piece
Bok choy
6 head
Implementation Steps
01
- Wash the bok choy and cut into 2 or 3 pieces.
- Blanch the vermicelli in boiling water, drain and toss with 1 tablespoon of oil so it doesn't stick together.
- Slice the tofu.
- Peel the carrots and cut into thin strips.
- Blanch the vermicelli in boiling water, drain and toss with 1 tablespoon of oil so it doesn't stick together.
- Slice the tofu.
- Peel the carrots and cut into thin strips.
02
- Heat a pan and fry minced shallots. When fragrant, add the carrots and stir-fry for about 5 minutes, then add the bok choy and stir-fry together.
- When the bok choy and carrots are cooked, add the tofu and toss. Adjust the seasoning with sugar, MSG and a little pepper for fragrance.
- Add the vermicelli, stir-fry well for about 5 minutes, then turn off the heat.
- When the bok choy and carrots are cooked, add the tofu and toss. Adjust the seasoning with sugar, MSG and a little pepper for fragrance.
- Add the vermicelli, stir-fry well for about 5 minutes, then turn off the heat.
03
Serve the stir-fried vermicelli with soy sauce mixed with a little minced garlic and chilli.
Good luck!
Good luck!
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