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Stir-fry OmniPork And Pumpkin Vermicelli

Time: ≤30mins Veg. Cat.: Vegan / Buddhist Friendly Cooking: Stir-fry Category: Taiwanese Night Market Street Food Servings: 4 Author: Ruby

Ingredients

OmniPork

1 pack

Pumpkin (Julienned)

1/4 piece

Carrot (Julienned)

1/2 piece

Cabbage (Julienned)

100 g

Black Fungus (Julienned)

50 g

King Oyster Mushroom (Julienned)

1 piece

Dried Tofu (Finely Diced)

3 pieces

Bean Sprouts

20 g

Water

200 ml

Celery (Diced)

25 g

Coriander (Minced)

20 g

Rice Vermicelli

4 pieces

Seasoning

Sesame Oil

4 tbsps

Soy Sauce

2 tbsps

Vegetarian Oyster Sauce

2 tbsps

Ground Pepper

1 tsp

Five Spice Powder

1/2 tsp

Sugar

1 tbsp

Marinade Sauce

Soy Sauce

2 tbsps

Vegetarian Oyster Sauce

2 tbsps

Ground Pepper

1 tsp

Five Spice Powder

1 tsp

Sugar

1 tbsp

Sesame Oil

1 tbsp

Steps

Step 1

Marinate OmniPork with marinade sauce for 10 minutes, then steam for 10 minutes.

Step 2

Heat sesame oil in a wok and stir fry the steamed OmniPork into chunks and until lightly brown.

Step 3

Stir fry dried tofu until golden brown, then add pumpkin and carrot and stir fry until softened. Then, add cabbage, king oyster mushroom, black fungus and bean sprout.

Step 4

Stir fry ingredients until aromatic and mix well with other seasonings. Then, add water and simmer with a lid for 2 minutes.

Step 5

Meanwhile, add a pinch of salt and oil into a pot of boiling water. Then, cook the rice vermicelli for 1 minute, set aside.

Step 6

Cut the rice vermicelli into portions, then add into the simmered ingredients and stir fry over medium heat until the sauce is fully absorbed.