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Fried Bean Starch Vermicelli with Chinese Cabbage and Ground Meat
Fried Bean Starch Vermicelli with Chinese Cabbage and Ground Meat
Ingredients (5 servings)
| Chinese cabbage (napa cabbage) |
300g |
| Ground pork |
200g |
| Sesame oil |
1 Tbsp |
| Garlic (minced) |
1 tsp |
| Ginger (minced) |
1 tsp |
| Carrot |
30g |
| Hot water |
200ml |
|
【A】
Soy sauce |
1/2 Tbsp |
|
Oyster sauce |
1 tsp |
| S&B Golden Curry Mix 220g |
1 block (25g) |
| Bean starch vermicelli |
60g |
| Cilantro |
As needed |
Directions
- Soak the bean starch vermicelli in hot water for 15 to 20 minutes to rehydrate it.
Drain the vermicelli and cut into easy-to-eat sizes.
- Cut the Chinese cabbage into large bite-size pieces and separate the leafy pieces from the core parts.
Cut the carrot into thin strips.
- Heat the sesame oil in a frying pan over medium heat and stir-fry the ground meat.
When the meat becomes brown, add the garlic and ginger and continue to stir-fry.
Once the ingredients become fragrant, stir-fry the core parts of the Chinese cabbage. Once the oil blends with the core parts, add the leafy pieces and carrot, and stir-fry them briefly.
Add the specified amount of hot water along with 【A】, and cover the pan with a lid. Simmer for 1 to 2 minutes. When the green parts of the cabbage turns vibrant, turn off the heat. Add a block of S&B Golden Curry Sauce Mix, then stir until it is melted.
- Add the vermicelli from 【1】 and cook over medium heat. Stir while simmering, allowing the water to boil off.
Add the chopped cilantro.
