Longkou Bean Vermicelli with Zucchini and Carrots
Main Dishes • European
Description
Longkou bean vermicelli with zucchini and carrots
Ingredients
- Carrot 1 piece
- Vermicelli 5 oz
- Courgette 1 piece
- Garlic 2 cloves
- Ginger 1½ teaspoons
- Toasted Sesame to taste
- Soy Sauce to taste
- Mild Chili Spice to taste
- Oyster Mushrooms 5 oz
- Sesame Oil 2 tablespoons
- Lime 1 piece
- Cauliflower 0 oz
Step-by-Step Guide
Step 1
Toast the sesame seeds in a dry skillet for 1–2 minutes.
Step 2
Peel the carrot, garlic, and ginger, and wash the oyster mushrooms, cauliflower, and zucchini.
Step 3
Boil water, and when it boils, cook the cauliflower.
Step 4
Cut the carrot into thin strips (like for Korean-style carrots).
Step 5
Finely chop the garlic and ginger.
Step 6
Bring water to a boil for the vermicelli.
Step 7
Heat a skillet (preferably a wok), add the oil, and sauté the garlic and ginger, then immediately add the carrot.
Step 8
Meanwhile, cut the zucchini and oyster mushrooms into long strips and add them to the skillet. The carrot should be softened by now, and the water should be boiling.
Step 9
Add the vermicelli to the boiling water (you can add a little salt; this depends on the amount of soy sauce, I don't add salt).
Step 10
Slice the chili into rings, not too much, considering that ginger is also spicy. Zest the lime, not thoroughly. Add the zest and chili to the skillet.
Step 11
Pour soy sauce into a bowl and squeeze half of the lime.
Step 12
The vermicelli cooks quickly, in about 3–4 minutes. So it's time to drain it in a colander, let it drain a bit, and immediately add it to the skillet along with the cauliflower.
Step 13
Mix everything, pour in the soy sauce with lime juice, and simmer for another minute.
Step 14
Serve, sprinkled with sesame seeds.
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