vermicelli and chinese leaf
2 min readGrowing up, this was one of the most frequent veg dishes that showed up on our family table. Mum knew that the vermicelli had a brilliant ability to soak up flavours while remain-ing delectably waat(slippery), so it was the perfect partner to the crunch of Chinese leaf.
Simple and cleansing, this dish is truly”- Chinese equivalent of trusty salad.
Serves 450g dried bean thread vermicelli 12 large Chinese leaf cabbage (about 330g) 1 tbsp vegetable oil 4 slices ginger, cut into matchsticks 2 spring onions, cut in half then divided into 5cm long sections 2% tsp salt large pinch ground white pepper 14 tsp granulated sugar 1 clove garlic, finely diced 1 tsp sesame oil add an exotic(see here) 1 tbsp har mey (dried shrimp) 1 Soak the vermicelli in cold water for 10 minutes, then drain. If adding an exotic soak the har mey in hot water for 30 minutes, then drain.
2 Peel the leaves off the Chinese cabbage and wash them in several changes of water. Slice each in half lengthways, then into wide diagonal strips. Set aside.ginger and spring onions until they are fragrant and the spring onions wilted slightly. Add 1/4 teaspoon salt and the har mey (if using)and stir briefly, then pour in 250ml hot water. Cover and let the mixture bubble furiously for 3 minutes. Reduce the heat to low and stir in the pepper and sugar.
4 Drain the vermicelli and add it to the saucepan stirring to coat it in the liquid. Partially cover and leave to slowly come up to a simmer until the liquid is all absorbed.
5 Meanwhile, heat the remaining 1/2 tablespoon vegetable oil in a large frying pan and lightly fry nearonds. Add the cabbage and toss to coat in the garlicky oil and stir-fry the garlic for about 30 seconds. A until the white stems are almost translucent but still crunchy and the leaves have collapsed. Season with the remaining 1/4 teaspoon salt.
6 Add the sesame oil and 2 tablespoons hot water to the vermicelli to loosen it, if needed, then add the cabbage, mix to combine and serve.
