here is a recipe for one of Singapore's famous vegan dishes, "Veggie lover vegetarian bee Hoon":
Fixings:
- 200g dried rice vermicelli (bee hoon)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 little onion, cut
- 1 carrot, julienned
- 1 red ringer pepper, cut
- 100g cabbage, destroyed
- 100g bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon vegan shellfish sauce
- Salt and pepper to taste
- Slashed spring onions for decorate
- Broiled shallots for embellish (discretionary)
Guidelines:
1. Absorb the dried rice vermicelli warm water until relaxed. Channel and put away.
2. Heat vegetable oil in a wok or enormous container over medium intensity. Add minced garlic and cut onion, sauté until fragrant and onion turns clear.
3. Add julienned carrot, cut red ringer pepper, destroyed cabbage, and bean sprouts. Pan sear for a couple of moments until the vegetables are marginally delicate yet fresh.
4. Push the vegetables to the side of the wok, making space in the middle. Add the mellowed rice vermicelli to the middle.
5. Pour soy sauce and veggie lover clam sauce over the rice vermicelli and throw everything together until very much joined.
6. Season with salt and pepper to taste, changing the flavoring as per your inclination.
7. Proceed with sautéing for another 2-3 minutes or until the vegetables are cooked to your ideal doneness and the rice vermicelli is warmed through.
8. Eliminate from intensity and move to a serving plate. Embellish with slashed spring onions and broiled shallots (if utilizing).
9. Serve hot and partake in your tasty Vegan Honey bee Hoon!
Go ahead and change the vegetable amounts or add different veggies like mushrooms, snow peas, or tofu for additional flavor and surface.
