Cantonese style Mung Bean Vermicelli Pot
Share a quick and tasty stir-fry with you. Most of my recipes are simple and easy to follow but this only takes a few minutes to prepare and cook. It’s Chinese vermicelli stir-fry and served in heated pot.
There are various types of vermicelli in Asian grocery stores. The ones for this recipe are made with mung beans. It’s one of the most commonly used ingredients in my pantry. Vermicelli itself is tasteless but it absorbs flavour from other ingredients and becomes delicious. I like to use it in simple Napa cabbage and tofu soup, or to stir-fry with ground pork, or to steam with seafood, such as scallop. In this recipe, I would season it with the other two usual ingredients that most Cantonese would keep in fridge, Cantonese sausage and dried mini shrimp.
To serve it in heated pot is what we usually do, especially in wintertime. It’s also nice to simply serve it in a plate but it’s so cold indoor, thus Cantonese love to heat up a pot, usually clay pot, I use cast iron, to serve hot food. A heated pot can make the food more aromatic and produce a golden crust at the pot bottom.
More recipes using vermicelli –
Ingredients – for 2 serving
- Chinese dried vermicelli / fensi, 100g, this vermicelli is made with mung bean starch, the rice vermicelli is good as well but we usually make stir-fried rice vermicelli for breakfast.
- Chinese/Cantonese sausage, 1. Use the most usual type, which is made with pork. Cantonese sausage is sometimes called Chinese sausage but I wouldn’t say it represents Chinese sausage. There are various types of sausage in China, such as the spicy Szechuan sausage, one of my favourite, which is flavoured with Szechuan peppercorns and chili.
- Dried mini shrimp, 1tbsp
- Mung bean sprout, a generous handful. Make sure you buy mung bean sprouts, not soy bean sprouts, they look similar but soy bean sprouts need longer time cooking.
- Ginger, 10g
- Garlic, 1 clove
- Shallot, 1
- Thai red chili, 2, optional
- Light soy sauce, 1tbsp
- Oyster sauce, 1tbsp
- Chinese cooking wine, 1tbsp
- Green onion, 1
How to do –
- Soak dried vermicelli in warm water till soft, it might just take a few minutes; dried shrimp also soaked in water for a few minutes; ginger, garlic, shallot, chili sliced; Cantonese sausage sliced; in a small mixing bowl, mix in 1tbsp of light soy sauce, oyster sauce, cooking wine and water;
2. Heat 2tbsp of oil in hot wok, stir-fry ginger, garlic, shallot, chili together till fragrant; then put in sausage and shrimp, also stir-fry till fragrant;
3. Put in vermicelli, you could cut them apart with scissors, flip the wok; pour in the sauce, flip the wok and stir-fry till all ingredients mixed well; put in mung bean sprout, flip the wok, or stir-fry with chopsticks or tongs;
4. You could serve it right away but usually, it’s better heat up a small pot, clay pot, earthen pot, or iron pot. Heat 1tbsp of oil, transfer the vermicelli in, sprinkle some sliced green onion on top then serve right away.
- 粉丝 2捆（100克）
- 广式腊肠 1根
- 虾米 1汤匙
- 银芽/绿豆芽 一大把
- 姜 10克
- 蒜 1瓣
- 红葱头 1颗
- 小辣椒 2颗
- 生抽 1汤匙
- 蚝油 1汤匙
- 广东米酒/料酒 1汤匙
- 葱 1根
- 备料 – 粉丝用温水泡软；虾米泡水5分钟；腊肠斜刀切片；姜、蒜、红葱头切丝；辣椒、葱切粒；豆芽洗净；调味料也先混合好 – 1汤匙生抽、1汤匙蚝油、1汤匙米酒和1汤匙水，搅拌均匀；