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.
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