Stir Fry



  • Vermicelli/Glass Noodles

  • Vegetable oil

  • 2 cloves garlic, minced

  • 10 approx. dried shiitake mushrooms, soaked until softened and thinly sliced

  • 2 medium carrots, julienned

  • 1/2 cup canned bamboo shoots, julienned

  • A small napa cabbage, julienned (about 5 cups)

  • ¼ cup soy sauce

  • 2 tbsp sesame oil

  • Salt and Pepper

  • A pinch of sugar

  • 2 tablespoons cornstarch, dissolved in 2 tablespoons cold water


  1. Add the oil to a hot pan over medium heat and stir fry the garlic, mushrooms, carrots, bamboo shoots and cabbage. Stir constantly and cook until the cabbage has wilted. Stir in the soy sauce, sesame oil and salt and pepper and simmer for another 3 minutes. Depending on the water content of the cabbage and mushrooms you may want to add a few additional tablespoons of water at this stage. Finally, stir in the cornstarch slurry to thicken.

  2. Preheat ½ an inch of oil in a saucepan on high heat.

  3. Working quickly, break off a small amount of the dried noodles and using tongs place in the hot oil to let puff. Flip a couple times to ensure all noodles are puffed and then place on a paper towel to drain. Repeat with remaining vermicelli.

  4. To serve, create a large oval of puffed noodles on a platter and pour the stir fry in the center.


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