Blanched Vegetables with Vermicelli
Light, refreshing vermicelli tossed with the sweet flavors of fresh vegetables — simple to prepare.
Ingredients
bok choy (washed)
2
fresh shiitake mushrooms (washed)
2
carrot (sliced thick in decorative pattern, blanched in hot water for later use)
0.5
green onion (chopped)
2
vermicelli (soaked in water until softened for later use)
2 handfuls
basic braising sauce (see page 8 for recipe)
5 large bowls
Seasoning A: sesame oil
a pinch
Instructions
1
Preparation
Wash the bok choy and fresh shiitake mushrooms; chop the green onion; soak the vermicelli in water until softened for later use; slice the carrot into thick pieces in a decorative pattern and blanch in hot water for later use.
2
Blanch and Toss
Bring the braising liquid to a boil, add the carrot, bok choy, fresh shiitake mushrooms, and vermicelli to the broth, and blanch until cooked through. Remove everything and transfer to a bowl, sprinkle with chopped green onion, drizzle with Seasoning A and a small amount of the braising sauce, toss well, and serve.
