Singaporean Mixed Vegetables Recipe

You may use fresh shrimps for this dish, too—clean, peel, and sauté them along with the garlic.

You may use fresh shrimps for this dish, too—clean, peel, and sauté them along with the garlic.

Singaporean Mixed Vegetables Recipe

yummy.ph
You may use fresh shrimps for this dish, too—clean, peel, and sauté them along with the garlic.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dishes
Cuisine Asian
Servings 4

Ingredients
  

Singaporean Mixed Vegetables Ingredients

  • 5 tablespoons Oil
  • 2 cloves Garlic minced
  • 1/4 Cup dried shrimp (hibe) soaked in water to soften
  • 250 Grams cabbage sliced
  • 1/2 Cup dried woodear mushroom (tengang daga) soaked in water to soften
  • 4 dried mushrooms soaked in water to soften
  • 1/3 Cup carrot sliced
  • 3/4 Cup dried beancurd skin strips
  • 1 Table Spoon miso paste
  • 30 Grams Chinese vermicelli (sotanghon) soaked in water to soften
  • 2 tablespoons chicken powder

Instructions
 

  • Heat oil in a wok; sauté garlic and drained shrimps. Add cabbage.
  • Drain the mushrooms then slice. Add to the wok together with carrots, beancurd, and miso paste. Stir-fry for 2 minutes.
  • Pour in chicken broth. Add noodles and chicken powder. Bring to a boil then lower heat. Cover and simmer for a few minutes. Season to taste.
    TIP: Don’t throw away the water used in soaking the dried mushrooms. It’s full of flavor! You can add it to the dish in place of a portion of chicken broth.
Keyword Asian food, Asian recipe, Mixed vegetables, mixed Vegetables Recipe, Singaporean Mixed Vegetables Recipe, vegetables, veggies
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