Stir-fried Rice Vermicelli and Pumpkin
What You Will Need
Ingredients
- Rice vermicelli 150 g
- Pumpkin 90 g [thinly sliced]
- Cabbage 75 g [shredded]
- Chinese mushrooms 3 pcs [soaked and shredded]
- Dried shrimps 2 tbsp [soaked]
- Green onions 3 pcs [sectioned]
- Eggs 2 pcs [beaten]
- Chinese parsley for topping
- Water ½ cup
Seasoning
- Lee Kum Kee Seasoned Soy Sauce for Seafood 2 tbsp.
- Lee Kum Kee Premium Oyster Sauce 2 tsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
Made with
Lee Kum Kee products
How to make it
-
Cook rice vermicelli in boiling water according to packet instructions or soak until tender. Drain.
-
Heat 1 tbsp oil. Add eggs. Stir-fry quickly until egg mixture is just done. Set aside.
-
Sauté Chinese mushroom, dried shrimps and cabbage in 1 tbsp oil. Add pumpkin and stir-fry and water, bring to boil.
-
Add rice vermicelli, green onions, eggs and seasoning mix. Stir well until heated through and sauce absorbed. Sprinkle with Chinese parsley.
You May Also Like
Yam and Mushroom Rice with Sesame Oil
- Difficulty
35 mins
50
Hong Kong Style Curry Street Food
- Difficulty
20 mins
1
Garlic Chicken Linguine with Sesame Oil
- Difficulty
25 mins
50