- 100g Vermecelli Glass Noodles (cooked)* 300g Firm Tofu cut into triangle about 12 pcs* 2 Boiled Eggs cut into 2 pcs* Shiitake Mushroom 6pcs(in can)* 1 Small Brocolli wash, trimmed and cut into small pcs* Baby Corn 6pcs cut into 2 pcs. (in can)* 8 pcs. Snow Peas clean and trimmed* 1 Meduim Carrots clean and tiny sliced* 3 Bunch of Bok Choy wash and trimmed * 2 pcs of Garlic Crushed* 1 Meduim Onion Sliced* 1 Teaspoon of crushed ginger* 3 Tablespoons of Lee Kum Kee Vegetarian Stir Fry Souce* 3 Tablespoons of Lee Kum Kee Soysouce* 1 Tablespoons of Dark Soysouce* 1 Cup of Water* 5 Tablespoons of Vegetable Oil* Pinch of Salt and Pepper* Lime or Lemon cut into 2 pcs* Spring Onion cut into small pcs
- In a small pot cook the 2 egg about 5 minutes set aside, next boil water in a pot then soak the vermicelli glass noodles about 3 minutes then drained and set aside. While waiting to cook the noodles make braised tofu sauce mixture by combining the water, vegetarian stir fry sauce,soy sauce, black soy sauce, then prepare all the vegetables 2. In a large pot put oil and cook the tofu until light golden brown then set aside.3. Saute the onion, ginger and garlic about in minute then put the shiitake mushrooms and tofu saute in minute then add the stock mixture and add the carrots, brocolli,snow peas,baby corn,bok choy and cook in few minutes add the salt and pepper be sure not over cooked the vegetables, gently mixed all the ingredients be careful not to break tofu pieces.4. Remove all the ingredients in the pot except for the liquid and set them aside. In the pot with the liquid in, add vermicelli glass noodles and mixed well (make sure noodles is soak in hot water) Cook until liquid evaporates completely Put-in the tofu and vegetables that were previously cooked, mixed all together simmer for a minute or two.5. Serve hot in Bowl and put the Boiled Egg on Top Springkle with spring onion and lime juice. Share and Enjoy!
Brands and product used
- Lee Kum Kee - Vegetarian Stir Fry Sauce