Braised Mixed Mushrooms and Vermicelli in Claypot

Ingredients

Instructions

1. 1

   Soak dried vermicelli noodles in hot water for 5-7 minutes until softened. Drain well and set aside. (If using dried shiitake, ensure they are rehydrated and sliced before starting).

2. 2

   In a small bowl, whisk together all sauce ingredients (vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper). Set aside.

3. 3

   Heat cooking oil in a claypot or large wok over medium heat. Add minced garlic and ginger slices. Sauté until fragrant, about 1 minute.

4. 4

   Add rehydrated shiitake, fresh shiitake, oyster mushrooms, Napa cabbage, and carrots. Stir-fry for 3-4 minutes until vegetables start to soften.

5. 5

   Pour in the mushroom broth and the prepared sauce mixture. Bring to a simmer, then add the soaked vermicelli noodles. Toss gently to combine and allow the noodles to absorb the sauce for 2-3 minutes.

6. 6

   Add enoki mushrooms and stir in the cornstarch slurry. Cook for another 1-2 minutes until the sauce has thickened and coated all ingredients. Garnish with chopped spring onions and serve hot directly from the claypot.