Ingredients
1 Packer rice-vermicelli 400g soak in warm water.
5 big dried mushroom soak in warm water until expand cut into chunks..
2 clove garlic chopped finely
3 Carrots Sliced, 1/2 cabbage chopped finely.
4 Tablespoon vegetable cooking oil.
2 Tablespoon light soy sauce.
2 Tablespoon vegetarian oyster flavoured sauce.
300ml of water. 1/2 teaspoon pepper .
Method
Heat 2 Tablespoon cooking oil in a wok & brown the garlic add carrot, mushroom all the vegetable & stir frying until half cooked so set aside.
Heat 2 Tablespoon cooking oil & add garlic stir fry for 3 minutes, pour 300ml water, rice vermicelli, light soy sauce,
oyster sauce & pepper. cook until boil so low the heat & add the half cooked carrots, mushrooms all the vegetable & Stir fry mix well until fragrance dried ready to serves.
Note
If too dried add some more water until rice vermicelli is soft.
if you like dark soy sauce you can add 2 tablespoon into the cooking method.
