Stir-fried vermicelli with vegetarian mushrooms is a popular dish, familiar and close to many vegetarians. Crispy, cool and fresh taste when combined with vegetable ingredients. With stir-fried vermicelli, you can combine with vegetable broth, eat with spring rolls, … make breakfast, lunch or dinner to both satisfy your appetite, fill your stomach and provide enough nutrition for the meal. Let’s learn how to cook this dish.
Stir-fried vermicelli with vegetarian mushrooms ingredients:
- 1 carrot
- Chinese cabbage 300 gr
- Ginger 50 gr
- Chilli 2 left
- Straw mushrooms 100 gr
- Cat mushroom 50 gr
- Cooking oil 4 tablespoons
- Vegetarian seasoning 1 tbsp
- 2 tbsp soy sauce
- Pepper 1/2 tsp
- Filtered water 20 ml
- Vermicelli 200 gr
Vermicelli soaked in water to bloom softly, cabbage washed, cut into pieces to eat about 3cm, pickled cat mushrooms and then cut, shredded straw mushrooms, carrots washed and cut into small pieces. Peeled and shredded ginger.
Heat 2 tablespoons of cooking oil, add chopped ginger into the aromatic, then add the carrots in the stir fry on medium heat for about 2 minutes to soften, then add the mushrooms and straw mushrooms and stir-fry together until cooked. Seasoning with ½ tablespoons of MSG.
Continue to heat 2 tablespoons of cooking oil, add the cabbage to the frying pan, add 2 tablespoons of soy sauce, 1/2 tablespoons of seasoning and 20ml of filtered water. Stir-fry about 2 minutes, then put aside, add soaked vermicelli to the sauce on the pan and stir well to taste.
Continue to add the fried mushrooms and mix well with vegetables and vermicelli. Add in some pepper and sliced chili for a better flavor. Serve the food on a plate and serve it with chili sauce.