Phat Wun Sen Mixed Fried Vermicelli
|Peanut oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Red chilies||2 , seeded, sliced diagonally|
|Lean pork||1⁄2 Pound, shredded|
|Shrimp||1⁄2 Pound, shelled, deveined|
|Scallions||8 , cut into 1/4 inch pieces|
|Canned bamboo shoots||2 , julienned|
|Carrots||3 Small, julienned|
|Chinese black mushrooms||12 Small, soaked in hot water for 20 minutes; water squeezed out, stems discarded, thinly sliced|
|Fish sauce||2 Tablespoon|
|White vinegar||1 Tablespoon|
|Rice vermicelli||1 Pound, soaked in hot water for 10 minutes, then well drained|
In a wok, or large frypan, heat the oil over medium heat and cook the garlic and chilies until soft.
Add the pork; cook for 8 minutes, stir-frying.
Stir in the shrimps, scallions, bamboo shoots, carrots, and mushrooms; stir-fry for 5 minutes.
Add the fish sauce, blended seasonings, and the vermicelli; mix well and cook for 2 minutes, or until it is heated through.