Asians > Chinese > Seafood

Oyster Vermicelli with Vegetables Recipe

Ingredients with Measurements:
- 8 oz vermicelli noodles
- 1/2 lb fresh oysters, shucked
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1/2 cup sliced onions
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/4 tsp black pepper
- 2 cups chicken broth
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped green onions (optional)

Special equipment needed:
- Large pot
- Colander
- Wok or large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a mixing bowl, whisk together soy sauce, oyster sauce, black pepper, and chicken broth. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add garlic and onions and stir-fry for 1 minute.
4. Add mushrooms, carrots, and bell peppers and stir-fry for 3-4 minutes until vegetables are tender.
5. Add oysters and stir-fry for 1-2 minutes until cooked through.
6. Pour in the soy sauce mixture and bring to a boil.
7. In a small bowl, mix cornstarch and water until smooth. Add to the wok and stir until sauce thickens.
8. Add cooked vermicelli noodles to the wok and toss until well coated with the sauce.
9. Garnish with chopped green onions (optional) and serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 50g
Protein: 18g
Sodium: 1500mg

Substitutions for ingredients:
- Shrimp or scallops can be used instead of oysters.
- Any combination of vegetables can be used, such as broccoli, snow peas, or bok choy.
- Vegetable broth can be used instead of chicken broth for a vegetarian option.

Variations:
- Add sliced chili peppers for a spicy kick.
- Use beef or pork instead of seafood for a meatier version.
- Add a beaten egg to the wok and scramble before adding the sauce for an egg drop effect.

Tips and tricks:
- Make sure to rinse the vermicelli noodles with cold water after cooking to prevent them from sticking together.
- Shuck the oysters right before cooking to ensure freshness.
- Cut the vegetables into thin slices to ensure even cooking.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve in individual bowls and garnish with chopped green onions.

Garnishes:
Chopped green onions

Pairings:
- Serve with a side of steamed rice.
- Pair with a light white wine, such as Pinot Grigio.

Suggested side dishes:
Steamed rice, stir-fried greens

Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the sauce is too thin, mix more cornstarch and water and add to the wok.

Food safety advice:
- Make sure to cook the oysters thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.

Food history:
Oyster vermicelli is a popular Taiwanese dish that originated in the city of Tainan. It is typically made with vermicelli noodles, oysters, and a variety of vegetables in a savory sauce.

Flavor profiles:
Savory, umami, slightly sweet

Serving suggestions:
Serve hot as a main dish.

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Taste: Savory, Umami, Tangy, Spicy, Salty