Stir-fried vegetables with vermicelli

Name: Stir-fried vegetables with vermicelli
Cook time: 30 min
Yield: 4
Cuisine: Malaysian
Ingredients: 1-2cm vegetable oil; 100g vermicelli, broken into pieces; 2 tbsp oil; 1 red capsicum, cut into chunks; 1 green capsicum, cut into chunks; 1 clove garlic, chopped; 1 carrot, sliced; 100g mushrooms, sliced; 100g snow peas, trimmed; 6 spring onions, sliced; 3 heads bok choy, coarsely chopped; ¾ cup vegetable stock; 2 tbsp soy sauce; 3 tsp cornflour; 2 cups bean sprouts

Lynne Mullins

February 11, 2021

Crispy vermicelli topped with stir-fried vegies.Natalie Boog

Time:< 30 minsServes:4

A quick way to cook with rice vermicelli.

Ingredients

1-2cm vegetable oil
100g vermicelli, broken into pieces
2 tbsp oil
1 red capsicum, cut into chunks
1 green capsicum, cut into chunks
1 clove garlic, chopped
1 carrot, sliced
100g mushrooms, sliced
100g snow peas, trimmed
6 spring onions, sliced
3 heads bok choy, coarsely chopped
¾ cup vegetable stock
2 tbsp soy sauce
3 tsp cornflour
2 cups bean sprouts

Method

Heat 1-2cm vegetable oil in a wok and fry vermicelli in batches until crisp and puffed. Drain on absorbent paper.
Pour off all but 2 tablespoons of oil from wok and add red and green capsicum, garlic and carrot and stir-fry for 2-3 minutes.
Add mushroom, snow peas, spring onion and bok choy. Stir-fry until bok choy is wilted.
Add stock and soy sauce and stir. Mix the cornflour with 2 tablespoons of water until smooth, add to vegies and stir until sauce thickens slightly.
Stir through bean sprouts and serve vegetables on top of crisp rice vermicelli.