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Quickly Made Vegetable Mei Fun
Today, I want to share with you a simple yet delicious recipe for Vegetable Stir-Fried Rice Vermicelli. This dish is vibrant in color and rich in texture, perfectly combining tender rice vermicelli with fresh, flavorful vegetables. Every bite is a delightful experience. Let's learn how to make this delicious dish together!
INGREDIENTS
Main Ingredients
- ·300g rice vermicelli
- ·150g pork tenderloin
- ·2 eggs
- ·100g carrots
- ·50g yellow chives
- ·100g bean sprouts
Additional Ingredients
- ·10g ginger
- ·50g green onions
Seasonings
- ·30ml oil
- ·20ml light soy sauce
- ·10ml dark soy sauce
- ·10ml oyster sauce
- ·5g pepper powder
- ·15ml cooking wine
- ·10g starch
- ·5g salt
- ·3g chicken bouillon
DIRECTIONS
Step 1
Soak 300g of rice noodles in boiling water with 10ml of oil for 3 minutes. Drain and let them sit for 5 minutes to cool. This will make them more chewy.
Step 2
Slice 150g of pork tenderloin and julienne 10g of ginger. Mix the pork slices with 10ml soy sauce, 10ml oyster sauce, 5g pepper, 15ml cooking wine, 10g cornstarch, and 10ml oil. Marinate to enhance the flavor.
Step 3
Heat 10ml of oil in a pan, scramble 2 eggs, then add the marinated pork and stir-fry until fragrant. Add 100g of carrots and stir-fry until they soften, adding color and nutrition.
Step 4
Add the cooled rice noodles to the pan. Let them crisp slightly before stirring. Season with 5g of salt and 3g of chicken bouillon.
Step 5
Drizzle 5ml of oil around the edge of the pan, then add 20ml of soy sauce and 10ml of dark soy sauce. Stir-fry until the color is even.
Step 6
Add 50g of yellow chives, 100g of bean sprouts, and 50g of green onions. Stir-fry everything together until well mixed, then serve.