Rice Vermicelli with Tinned Chop Suey (Chinese)
Chinese Rice Vermicelli with Thap Cam Chai
John Young
This is a quick dish for unexpected vegetarian guests. It is quick to make and quite delicious! Serves 4
Ingredients
1 tin (280 gm) Thap Cam Chai (buy from Chinese supermarket)
5-7 baby corns, chopped into halves
A handful of dry Chinese fungi, soaked for an hour and clean.
A handful of dry lily flowers, soaked for an hour and clean
1 cup rice vermicelli, soaked in warm water for half an hour and drained
2 tbsp. cooking oil
1 tbsp. light Soya sauce
3 cloves of garlic, peeled and sliced
1 inch piece of ginger, peeled and slice
Instructions
Heat oil in a wok.
Fry ginger and garlic for a minute.
Now add Thap Cam Chai, corn, fungi, lily, vermicelli and Soya sauce. Stir fry and add 1/2 cup of water.
Cover and cook for 5 minutes. Serve with Boiled Rice and Margaret Sook Young?s Instant Chilli Sauce.
