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Vermicelli Stir Fry

by Pierre S. Aoukar, MD
Posted: March 16


Servings: 4

INGREDIENTS:

1 pounds broccoli
pound snow peas
1 pound cooked tofu, Grilled, Baked or Pan-fried
1 pound fresh crimini and/or shitake mushrooms, sliced
1 sweet red pepper, thinly sliced
2 cups Chinese or Napa cabbage, julienned
4 cloves fresh minced garlic
1 tsp grated ginger
1 Tb sesame oil
1 Tb extra virgin olive oil

1 pound vermicelli rice noodles
1/2-2/3 cup Spicy Garlic Sauce

DIRECTIONS:

1. Start heating water for the noodles. Cook the noodles according to package directions. This usually means soaking the noodles in hot water until the are cooked. When the noodles are done, drain and add Tb olive oil and work through to coat all noodles. Cut the broccoli into large bite size pieces. Chiffonade the snow peas into 3 or 4 pieces each. You want to blanch or steam these veggies until they are a bright green color. To blanch, place the veggies into a pot of boiling, salted water. When the broccoli turns a bright green, it is done. Do the same with the snow peas. Meanwhile you should have your wok or large frying pan heating up under high flame.

2. In the hot wok, add the sesame and remaining olive oils, peppers and mushrooms. Cook these for about five minutes or until the mushrooms are lightly browned. Add the garlic and ginger. These will cook in about 1-2 minutes. Add the remaining vegetables (except cabbage) and tofu. Stir until they are all mixed. Throw in the noodles, and add the garlic sauce, tossing as you combine the sauce. At this point add the cabbage and continue to toss. Sir fry until all the ingredients are well combined.

Reference:
Vermicelli Stir Fry, The Recipes of Dr. Aoukar

 


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