Braised Assorted Mushrooms, Lilybuds & Bean Vermicelli‘s a sort of luxurious vegetarian dish, made usually during Chinese New Year. It can be served with steamed rice or as a main one-pot meal too, especially when various vegetables like cabbages and carrots are added in. I made mine with some harvested veggies from my patch. 🙂
- 100g bean vermicelli (or tanghoon or so-oen)
- 30g dried mixed mushrooms like shiitake, enoki, oyster
- 20g dried woodsear or cloudsear mushrooms
- 15g dried lilybuds (day lilybuds or golden needles)
- 350g courgette, quartered lengthwise, sliced (or cabbage, hard centre removed, finely sliced)
- 100g carrot, roughly grated or quartered lengthwise, sliced
- 450ml water
- 3 tbsp vegetarian oyster sauce
- 2 tbsp vegetarian light soy sauce
- 1/2 tsp sugarcane sugar
- pepper and salt, to taste
- Re-hydrate mushrooms and lilybuds with hot water for at least 15 mins. Then drain and cut large mushrooms into pcs. (Pls see pix below.)
- Put bean vermicelli in cold water for at least 30 mins and upto a couple of hrs.
- Heat 4 tbsp vegetable or sunflower oil in a wok or large pan on medium heat.
- Add in courgette (or cabbage) and fry for abt 3 mins. Then add in mushrooms and lilybuds and fry abt another 3 mins.
- Pour in water and add in bean vermicelli, oyster sauce, light soy sauce, sugar and a dash of pepper. Lower heat and simmer for abt 15 mins.
- Then add in carrot and simmer a further 5 mins. If it’s a little dry, add in some water.
- Test taste. Add in some salt, if necessary.
It’s been a long time since I last had this. Brings back good memories..
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