Quick to make, easy to eat – Vermicelli and Vegetables Chinese-Style is the perfect supper dish for a working wife or mother. Serve with ice-cold lager or some well chilled Moselle wine.
Vermicelli Soup and Vermicelli and Vegetables Chinese-Style.
3 oz. butter
1 onion, finely chopped
1 garlic clove, crushed
1 large green pepper, white pith removed, seeded and finely chopped
3 celery stalks, trimmed and chopped
2 carrots, scraped and thinly sliced
4 Chinese mushrooms, soaked for
30 minutes in cold water, drained and chopped
8 oz. bean sprouts
4 water chestnuts, sliced
4 oz. canned pineapple chunks, drained and chopped and with
6 fl. oz. of the can juice reserved
1 tablespoon white wine vinegar
5 teaspoon salt
2 teaspoon black pepper
½ teaspoon cayenne pepper
1 ½ tablespoons soy sauce
1 lb. vermicelli
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the onion, garlic, green pepper, celery and carrots and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the mushrooms, bean sprouts, water chestnuts and pineapple chunks and stir to mix well. Pour over the reserved pineapple can juice and vinegar, and add the salt, pepper, cayenne and soy sauce. Bring the liquid to the boil, stirring occasionally, Stir in the vermicelli, reduce the heat to low and simmer the mixture, stirring occasionally, for 3 to 5 minutes or until the vermicelli is ‘al dente’ or just tender and the vegetables are cooked through.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.