50 g Chinese vermicelli
1/2 lg Carrot
Oil 200 g Baby corn
1/2 ts Oil
200 g Straw mushrooms
1 ts Grated fresh ginger
1/4 c Soy sauce
1/2 tb Chopped coriander
1/8 c Malt vinegar
1/2 Garlic clove
1 ts Brown sugar
1/4 c Coriander leaves
1/2 Red pepper
1/2 ts Preserved chopped chilli
1/2 Green pepper
Finely chop the coriander and chilli. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. 1. Deep fry the chinese vermicelli in hot oil.
Drain on absorbent paper. Place on a large serving plate and keep warm. 2. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and
garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. 3. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli.
4. Stir to combine and cook over a high heat for 3 minutes.
5. Spoon the vegetables over the noodles, pour over any remaining sauce.
Garnish with the coriander leaves and serve. Recipe courtesy of: Kaz Glover, 04 Feb 93 20:57:27
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