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Spicy Vegetables

chef.expert's picture
Ingredients
  Water 2 Pint (1.2 Liter)
  Transparent cellophane noodles 7 Ounce (200 Gram)
  Dried shiitake mushrooms 8
  Sunflower oil 3 Tablespoon
  Chinese cabbage/Chinese leaves 8 Ounce, shredded (250 Gram)
  Carrot 1 Large, thinly sliced
  Spinach 4 Ounce, cooked, chopped (125 Gram)
  Sesame seed oil 1 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 2 Teaspoon
  Sesame seeds 2 Teaspoon
  Salt 1⁄2 Teaspoon
Directions

GETTING READY
1) In a bowl, soak the dried shiitake mushrooms in boiling water for about 20 minutes and then drain the mushrooms. Discard the hard stalks and reserve the caps. Set aside.
2) In a large saucepan, pour the water. Place over heat and bring to a boil.
3) Add cellophane noodles to the boiling water and bring back to rapid boil for 3 minutes.
4) Drain the noodles and keep aside.

MAKING
5) In a deep wok or frying pan, add 2 tablespoons of the oil to heat up.
6) Add the Chinese cabbage or leaves and salt.
7) Stir-fry for 2 minutes and then remove.
8) Pour the remaining oil into the wok or pan to heat up.
9) Add the carrot to stir-fry for 1 minute.
10) Add the cooked cabbage with the spinach and the soaked mushrooms and stir-fry over a high heat for 2 minutes.
11) In a small pan, combine all sauce ingredients. Place over moderate heat and stir well.
12) Bring to the boil and then pour over the vegetables in the wok.
13) Finally add the cellophane noodles and toss well until thoroughly combined.
14) Heat thoroughly.

SERVING
15) Serve hot with soy sauce or chili sauce on side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Dish: 
Noodle
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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