Who knew vegetarian dishes could be exciting?
While shopping idly in a clothing store, I stumbled upon Vegetarian..made simple, a cook book filled with the most delicious vegetarian dishes. Many people believe that being a vegetarian means you can’t eat anything that has flavor or substance. My friends I am here to prove you wrong. This cookbook is filled with recipes to entice your taste buds and bring you into a world of alternate dishes to replace meat for the days you want to eat light. If you’re a foodie and chef like us, you’ll surely love this week’s recipe.
Ingredients (serves 4)
- peanut or sunflower oil for deep frying
- 4 oz rice vermicelli, broken into 3-inch lengths
- 4 oz green beans, cut into short lengths
- 2 carrots, cut into thin sticks
- 2 zucchini, cut into thin sticks
- 4 oz shiitake mushrooms, sliced
- 1-inch piece fresh ginger, shredded
- 1/2 small head Napa cabbage, shredded
- 4 scallions, shredded
- 3 oz or 1/2 cup bean sprouts
- 2 tbsp dark soy sauce
- 2 tbsp Chinese rice wine
- large pinch sugar
- 2 tbsp coarsely chopped fresh cilantro
1. Half-fil a won or deep, heavy-bottom skillet with oil. Heat to 350-375℉, or until a cube of bread brows in 30 seconds.
2. Add the noodles, in batches, and cook for 1 1/2-2 minutes, or until crisp and puffed up. Remove and drain on paper towels. Pour off all but 2 tablespoons of oil from the wok.
3. Heat the remaining oil over high heat. Add the green beans and stir-fry for 2 minutes. Add the carrot and zucchini sticks, sliced mushrooms, and ginger, and stir-fry for 2 minutes.
4. Add the shredded Napa cabbage, scallions, and bean sprouts and stir-fry for an additional 1 minute. Add the soy sauce, rice wine, and sugar and cook, stirring constantly, for 1 minute.
5. Add the chopped cilantro and toss well. Serve immediately, with the noodles.