Since I started helping my friend in her restaurant, I don't have much time to cook. Hence, less update compared to before. Also because of that, my cooking has been much easier and preferably one dish meal. The veggies that I bought these days, also have longer refrigerator life such as cabbage, celery, napa cabbage and romaine lettuce. I made this dish because I was left with a bowl of glass vermicelli from the previous hot pot/steamboat dinner. Guess who dish out most of the glass vermicelli to eat? Haha...if you guess my girls, you were right! :)
1 chicken breast, thinly sliced it and marinate with sea salt, rice wine, sesame oil, white pepper and potato starch, mix well.
1/4 cabbage, washed and julienne
1 carrot, diagonally sliced
1 small bowl of woodear fungus, thinly sliced
1 large bowl of pre-soaked glass vermicelli (tang hoon)
3 cloves of garlic, minced
Oyster sauce to taste
1. In a heated wok, add in cooking oil of your choice, then chicken and stir-fry until no longer pink, add in garlic, fry until slightly brown, add in cabbage and carrot.
2. Stir-fry until veggies are soften, add in woodear fungus and mix well. Season to taste with oyster sauce, add a little water when needed. Lastly add in the glass vermicelli and mix well.