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VEGETARIAN CHICKEN
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INGREDIENTS
2 pieces Vermicelli (rice) noodles 250g Vegetarian chicken sliced 1/2 small Wombok (Chinese cabbage) 1 Carrot sliced thinly 1/2 Onion diced 5 strips Sweet bean curd 3 tbsp Vegetarian shitake mushroom sauce 1 tsp Soya sauce 2 pinch MSG (optional) 1 1/2 tsp Sugar 1/4 tsp Salt 3 Dried mushrooms re-hydrated and sliced 1/8 tsp White pepper 2 tbsp Cooking oil 1 tsp Caramel soya sauce 3 drops Sesame oil
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METHOD
Soak the rice noodles in water and set aside
Once they have softened use scissors to cut the noodles a few times
Drain noodles and set aside
Soak the mushrooms in hot water until soft then cut into slices (keep the water)
Put the cooking oil in a pan and heat it.
Add the sweet bean curd and fry for a couple of minutes
Add the mushrooms
Add the onion and cook until it starts to soften
Add carrot and cook until it softens
Add salt
Add sugar
Add vegetarian sauce
Add soya sauce
Add caramel sauce
Add the wombok
Add the noodles and stir through well
Add the mushroom water
Add MSG (optional)
Add white pepper
Add sesame oil
Cook for another 5 minutes
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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