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October 29, 2005
Soy vermicelli and shrimp
Nathalie figured we could eat soy vermicelli if I'm carbo loading. These were 60% soy, 40% potato. Very starchy.
150 g soy vermicelli 200 g frozen cocktail shrimp 2 cloves garlic 2 oz. shitake mushrooms 1 medium-small onion Soy sauce 1/2 tsp. ginger Bouillon 1 jar chop suey vegetables Cilantro 1 1/2 tsbp. cooking oil
- Cook the vermicelli and rince them with cold water so they stay separated.
- Dice the garlic and onion, and the ginger if it's fresh.
- Heat the wok.
- Drain the chop suey vegetables.
- Put the oil in the hot wok and add the garlic, onion, ginger for a minute.
- Add the shrimp, still frozen, then the vegetables and mushrooms.
- Season with soy sauce and bouillon, including a tbsp. or two of water if necessary.
- Add the cooked vermicelli and stir fry.
- Pour out on the serving plate and sprinkle with cilantro.
Turned out surprisingly good. I only stopped after 2 3/4 helpings.
Posted by Mark at October 29, 2005 08:01 PM
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