Wednesday, July 18, 2012

My Dad's Stir Fried Vegetables & Bean Vermicelli (ผัดจับฉ่ายของพ่อ)

My father has been bed-bound for a few years now from dementia. When he was younger and well, he loved to cook for us from time to time. This is one of his signature dishes. His one would have more ingredients but here I have to improvise with whatever we have. It is a complete meal in itself and if you are a vegetarian – just omit the meat and add fried tofu.

For 2 people you will need.
80 grams Bean Vermicelli, soaked in water until soft and cut into manageable length
1 Carrot, slice thinly
1/4 Chinese Cabbage or about 400-500 grams, chopped to about 7-8 cm long
1 cup Button Mushrooms (you can use ear mushrooms which are better for this dish)
½ Onion, sliced lengthwise
4 cloves of Garlic, crushed
200 grams Chicken, chopped
100 grams Prawns, chopped
2 tablespoons Soy sauce
2 tablespoons Oyster Sauce
4 tablespoons water
White Pepper

Dad would have included sliced young bamboo shoots and quartered fish balls so feel free to add them to this dish if you can get them from your Asian grocery.

Mix soy sauce, oyster sauce and water in a jug.

Fry crushed garlic in a bit of oil (wok is best for this dish) until golden, add chicken and fry further until the chicken is cooked through. Add prawns and turn a few times then add mushrooms and ass half of the sauce mixture. Lift from the wok and set aside.

Add a little bit more oil to the same wok and fry onion until soft. Add carrot and stir for 2 to 3 minutes and add Chinese cabbage and cook until soft. Add bean vermicelli and the rest of soy sauce mixture, stir well. If the vermicelli is not soft enough (no al dente for bean vermicelli) add a little bit more water.

When the vermicelli is cooked and soft, add cooked chicken & prawns. Turn well to combine. Sprinkle with white pepper and serve warm. You can also garnish with celery leaves.

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