A mix of Chinese vegetables cooked until tender in a rich, aromatic umami sauce, this is a popular dish eaten by Buddhist monks which has found its way onto many menus across the world as a vegetarian option. Made with mung bean starch, Chinese vermicelli are also known as mung bean noodles, glass noodles and cellophane noodles.
- Preparation times: 10 minutes
- Cooking times: 7 minutes
- Serves: 4
- 1 nest of dried rice noodles (vermicelli)
- 2 tbsp groundnut oil
- 3 cm (1¼in) cube of fresh ginger, peeled and sliced
- 2 garlic cloves, thinly sliced
- 2 spring onions (scallions), halved then sliced length-ways
- 1 onion, diced
- 5 dried Chinese mushrooms, re-hydrated in hot water, drained and sliced into strips
- 50 g dried wood ear mushrooms, re-hydrated in hot water, drained and sliced into strips
- 60 g (½ cup) tinned straw mushrooms
- 2 bok choy, cut into bite-sized pieces
- 1 carrot, sliced
- 60 g (½ cup) tinned bamboo shoots
- 6 baby corn cobs, halved length-ways
- 2 tbsp rice wine
- 2 tbsp oyster sauce (or vegetarian oyster sauce)
- 1 tbsp light soy sauce
- ½ tbsp dark soy sauce
- 1 tsp granulated sugar
- 240 ml (1 cup) vegetable stock
- 2 tbsp cornflour (cornstarch) mixed with 4 tbsp water
- 1 tsp sesame oil
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