Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 150 grams | Vermicelli |
| 1 \N | Carrot |
| 8 ounces | Cabbage |
| 1 ounce | French beans |
| 4 ounces | Mixed fungus; (mushrooms) |
| 1 ounce | Fresh mushrooms |
| 1 ounce | Bean curd |
| 3 tablespoons | Soya sauce |
| 2 tablespoons | Oil |
| 1 teaspoon | Sugar |
| 1 teaspoon | Pepper |
| \N \N | Water |
| 2 \N | Stalks coriander |
| \N \N | Chilli sauce |
Soak the vermicelli in cold water. Slice the carrots into match stick size.
Slice the cabbage, the fresh mushrooms and the beans finely. Soak the mixed fungus and then slice.
Heat 1tbsp of oil and fry the bean curd and remove to a plate. Heat another tablespoonful of oil and fry lightly the cabbage, carrots and French beans.
Add the fresh mushrooms and the mixed fungus and stir well for 2 minutes.
Add the sugar, soya sauce and water. Boil for 2 minutes and then add the vermicelli and fry till piping hot.
Garnish with coriander and chilli sauce and the bean curd.
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Carlton Food Network
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