Mamta's Kitchen

Rice Vermicelli with Tinned Chop Suey (Chinese)

Chinese Rice Vermicelli with Thap Cam Chai

John Young

MainSideVegetarian

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

  1. Heat oil in a wok.

  2. Fry ginger and garlic for a minute.

  3. Now add Thap Cam Chai, corn, fungi, lily, vermicelli and Soya sauce. Stir fry and add 1/2 cup of water.

  4. Cover and cook for 5 minutes. Serve with Boiled Rice and Margaret Sook Young?s Instant Chilli Sauce.


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