I made this with what I had on hand, so it’s a bit simple. You can definitely add more vegetables, or meat too if you want. It’s a really flexible dish.
If you do add meat, I would slice the meat into thin strips, marinate in soy sauce, cornstarch, sesame oil, and a little rice wine for at least 5-10 minutes)
Soak shitake mushrooms in hot water for about 10 minutes (or until soft). Soak the rice vermicelli in water (or soften according to the instructions on the package). Slice up the mushrooms. You can also chop the other vegetables you want to add. I had celery on hand. Carrots would work well too.
Heat the wok with vegetable oil (~ 1 T) until the oil is hot. Saute mushrooms in oil.
Enjoy! You can eat with hot sauce for a nice spicy touch.
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