Saturday, May 9, 2009

Stirfried Chayote With Vermicelli

My daughter loves mung bean vermicelli, or tang hoon, as it's more popularly known. It's lovely when you add them to dishes where there is gravy/stock, like the stirfried chayote we had for dinner tonight. Just julienne the chayote before frying them in oil, garlic and stock. You can make your own stock by using dried shrimps. Soak a small handful in water beforehand, and when they have softened, bash them up with a mortar and pestle. Don't throw away the water! Add it in with the shrimp. Add a small bowlful of liquid chicken stock diluted with water. Let the chayote simmer over a covered saucepan for about 6-8 mins, or until softened. Finally, add in some vermicelli and watch it soak up all that stock! Umami goodness :)

* If you want to make this a one-dish meal, you can add some meat slices and tau kwa cubes. Pre-fry them earlier and set aside. Toss them in with the rest of the ingredients when you're ready to turn off the flame.

1 comment:

  1. Mmm... I love chayote too! Adding vermicelli is a great idea! Shall try that next time... :)