You may use fresh shrimps for this dish, too—clean, peel, and sauté them along with the garlic.
Singaporean Mixed Vegetables Recipe
You may use fresh shrimps for this dish, too—clean, peel, and sauté them along with the garlic.
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.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
