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Gluten free stir fry vermicelli with two cabbage variety and sautéd mushrooms.?
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Happy Sunday, everyone?. When we have guests over, this is the dish we always make for breakfast and pair with ‘bubur cha cha’ – a dessert with sweet potatoes, taro and coconut milk. I have always like this thin vermicelli because they absorb flavors really well, hope you like it too.
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Recipe:
~ 1 package of rice stick/vermicelli of your choice, cook according to package instructions. Actually did mine in hot water to speed up soaking process
~ 2 cups of shredded cabbage (mixed of red and white)
~ 1/4 cup shredded carrots
~ 1/4 cup sliced mushrooms
~ scallions, cut into 1 inch thick
~ 1/2 block of tofu, drained, pat dry, mashed and sautéd until brown (optional)
~ 2 cloves of garlic, sliced
~ 1 tsp soy sauce
~ 2 tbsp stir fry mushroom sauce
~ salt and white pepper to taste
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In a heated pan with 1 tbsp oil, sauté garlic, carrot and mushrooms until soft. Remove and add soaked vermicelli and sauces, give it a good stir until well combined. Add back the cabbage and mushrooms mixture. You may add a bit of water if it’s too dry, mix well. I didn’t add more salt but added white pepper. Topped with tofu crumbles if using. We love pairing it with Thai chili in soy sauce. Enjoy?
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What do you think? Let me know??and have a great ?Sunday, everyone!
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