Preparation: 8 mins, Cooking time: 5 mins
Ingredients (serves 2-3)
° 300g cooked rice vermicelli
° 150g-175g beijing cabbage, shredded
° 20g carrot, peeled and shredded
° 4 fresh shiitake mushrooms, sliced
° 5-10g dried shredded black fungus (wood ear), soaked
° 1 slice ginger or 1 clove garlic, finely chopped
° 1 – l ½ tablespoons olive oil
° ¼ teaspoon salt
° pepper, to taste
° 3-4 tablespoons light soy sauce, or to taste
° ½ teaspoon sesame oil (optional)
1. Heat oil in a wok, fry the ginger or garlic for half a minute or until fragrant.
2. Add the carrot, mushrooms, black fungus, cabbage and stir fry over medium heat for 1-2 minutes. Season with salt and pepper.
3. Throw in the rice vermicelli, add the light soy sauce, sesame oil and toss gently to mix over low heat. Sprinkle some water for easier tossing, if needed.
4. Dish up and serve immediately.