Japanese Primavera

Name: Japanese Primavera
Ingredients: 9 ounces rice vermicelli; boiling water, to cover; 12 cup water; 2 12 teaspoons cornstarch; 14 cup oyster sauce; 14 cup soy sauce; 4 teaspoons granulated sugar; 12 teaspoon garlic powder; 12 teaspoon cayenne pepper; 1 tablespoon sesame oil or 1 tablespoon cooking oil; 2 cups broccoli florets; 2 medium carrots, cut into matchsticks; 6 ounces fresh snow peas; 2 cups fresh mushrooms, sliced; 1 (14 ounce) can baby corn, drained and chopped; 2 tablespoons sesame seeds, toasted

16 ingredients

19 steps

Ingredients

9 ounces rice vermicelli
boiling water, to cover
12 cup water
2 12 teaspoons cornstarch
14 cup oyster sauce
14 cup soy sauce
4 teaspoons granulated sugar
12 teaspoon garlic powder
12 teaspoon cayenne pepper
1 tablespoon sesame oil or 1 tablespoon cooking oil
2 cups broccoli florets
2 medium carrots, cut into matchsticks
6 ounces fresh snow peas
2 cups fresh mushrooms, sliced
1 (14 ounce) can baby corn, drained and chopped
2 tablespoons sesame seeds, toasted

Directions

1

Cover vermicelli with boiling water in large bowl.
2

Let stand for 10 minutes until softened.
3

Drain.
4

Set aside.
5

Stir in 1/2 cup of water into cornstarch in small bowl until smooth.
6

Add next five ingredients, oyster sauce, soy sauce, sugar, garlic powder and cayenne pepper.
7

Stir.
8

Set aside.
9

FOR THE VEGETABLES: Heat wok or frying pan until hot.
10

Add sesame oil or cooking oil.
11

Add broccoli and carrot.
12

Stir fry until tender crisp.
13

Add remaining 4 ingredients.
14

Stir fry for 2 minutes.
15

Stir cornstarch mixture.
16

Stir in broccoli mixture until boiling and thickened.
17

Server over vermicelli.
18

Makes 10 cups.
19

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