VEGAN DISH | GLUTEN FREE | Vietnamese Cooking by Tu Linh
Ingredients :
200g mung bean vermicelli
1 carrot
100g celery (stem only)
100 g of green beans
A few dried shiitake mushrooms
(fragrant mushrooms)
100g button mushrooms
1 small leek
1 small shallot
Soy sauce, Knorr vegetable stock
powder, oyster sauce
Preparation:
1/ Prepare the ingredients:
- Soak the vermicelli in very hot
water for 5 minutes, then drain.
- Cut the carrots into slices of
about 3-5 mm thick.
- Cut the green beans in half.
- Hydrate the shiitake mushrooms,
rinse them and cut them in half.
- Cut the button mushrooms into
strips.
- Cut the celery diagonally into
small pieces.
- Slice the leek into rings.
- Chop the shallot.
2/ Cooking:
- Boil water with a little salt,
cook the beans and carrots for a few minutes. Take them out and drain them.
- Heat a little oil in a large frying
pan and brown the shallots over high heat, then add the vermicelli and 1
teaspoon of seasoning broth. Fry the vermicelli for a few minutes, set aside.
- Use another frying pan, heat a
little oil, add the shiitake mushrooms and fry them for 2 minutes. Always on
high heat. Add celery slices, mushrooms, carrots and green beans. Season: 1
teaspoon seasoning powder, 2 tablespoons oyster sauce, 5 tablespoons soy sauce.
Fry the vegetables for a few minutes, add the leek, fry them for a few more
minutes until the vegetables are cooked.
- Add the vermicelli into the pan
of vegetables, stir them over high heat for 2 to 5 minutes, until the
vegetables and vermicelli are well mixed to each other’s.
- Serve hot with soy sauce (add chili
if you can eat spicy).
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