VEG. CRISPY SOYA WITH

​FRIED RICE VERMICELLI

INGREDIENT

Ingredients (A)
75g Vegetarian Crispy Soya
200g rice vermicelli (soaked in water until soft, drained)
10g ginger (slices)
4 tbsp cooking oil
400ml water

Ingredients (B)
25g shredded carrot
30g “choy sum” (sectioned)
10g red chillies (sliced)
35g dried Shiitake mushrooms (soaked, sliced)

SEASONING

11/2 tsp salt
1/2 tsp caster sugar
1 tsp light soy sauce
2 tbsp dark soy sauce

METHOD

  1. Cut Vegetarian Crispy Soya into strips,deep-fry until browned, dish up and drained. Keep aside.
  2. Heat cooking oil in wok, add in ginger and stir-fry till fragrant. 
  3. Add in mushrooms and carrot, toss one minute.
  4. Add in water and seasoning, bring to boil. 
  5. Put in rice vermicelli and stir-fry until well combined. Add fried Vegetarian Crispy Soya and choy sum, stir well, cook for 5 minutes. Dish up and serve hot.