Friday, February 19, 2016

香辣素炒米粉 Vegetarian Spicy Fried Bee Hoon

Here is one easy and quick vegetarian one dish meal recipe I truly enjoyed.

Vegetarian Spicy Fried Bee Hoon

Ingredients 材料

350g Rice Vermicelli / Bee Hoon 米粉
100g Dried Straw Mushrooms 干草菇
150g Bean Sprouts 碗豆芽
1 Medium Carrot 红萝卜(cut into strips 切丝)
1 Tube Silken Tofu 一条嫩滑豆腐
8-9 Tofu Puffs 豆腐卜


1/4 Cup water 清水
2 Tbsp Tauco Sauce 豆酱
2 Tbsp Tomato Ketchup 番茄酱

2 Tbsp Chilli Sauce 辣椒酱
1 Tbsp Vegetarian Mushroom Sauce 素香菇酱
1 Tbsp Ketchup Manis / Sweet Soy Sauce 甜酱
1 Tbsp Light Soy Sauce 酱清
1 Tbsp Chinese Black Vinegar  渐醏
1/2 Tbsp Sesame Oil 麻油


2 Tbsp Sesame Oil 麻油
3 Tbsp Cooking Oil 食油
1 Tbsp Ginger 姜 (finely chopped 切碎)
1 Tbsp Vegetarian Sambal Chilli 素叁峇酱 
1 Tsp Vegetarian Mushroom Powder 素香菇粉
Salt and Pepper to Taste 盐,胡椒调味

Directions 做法

Soak rice vermicelli and straw mushrooms for 30 mins till softened. Drain.

Cut the straw mushrooms and carrot into strips. Set aside.

Boil the tofu puffs for 5 minutes to remove excess oil. Drain. Slice into think strips.

Mash the soften tofu and set aside.

Combine and mix all the sauce ingredients (B) into a bowl until incorporated. Set aside.

Heat up sesame oil and cooking oil (C) into a deep frying pan. Stir in the chopped ginger and saute until fragrant and lightly brown.

Add in straw mushrooms and stir fry for 1 minute before adding in carrot. Continue to stir fry the ingredients to incorporate. Stir in tofu puffs and continue stir frying.

Add vegetarian sambal chilli and bean sprouts. Stir to combine.

Transfer in the softened rice vermicelli , the pre mix seasoning (B) and mushroom powder (C). Stir fry the mee soon under medium heat until the all the seasonings has been absorbed and the mee soon thoroughly cooked. Add salt and pepper to taste.

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.

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