Equipment
- Mei Wok
Ingredients
- 6 bunches vermicelli (soaked in 1 tbsp salt)
- 4-6 Chinese celery stalks
- 1 small carrot
- 3-5 garlic, smashed
- 2 eggs, beaten
- 1 tbsp oil
- 2 tbsp oil
- 2 tbsp vegetarian oyster sauce
Instructions
- - Soak the vemicelli in hot water just enough to cover the vemicelli
- - Add 1tbsp salt and let it sit until vemicelli softens up
- - Remove the leaves from the Chinese celery and cut it into very thin julienned pieces
- - Do the same with the carrots, cut into very thin julienned pieces (I use a handheld julienne peeler to prepare the carrots)
- - Heat up the wok on High heat
- - Beat the eggs in a small bowl and once the wok is heated up, add 1 tbsp of oil and fry the eggs
- - Using a wooden spatula, cut into the eggs so that it becomes small pieces (about the size of a pinky), but do not scramble the eggs (alternatively, you can prepare the eggs as one big pancake piece and then cut it into thin julliened pieces once it cools down)
- - Remove the eggs from the wok and set aside
- - With the wok still on High heat, add 2 tbsp of oil and toss in the smashed garlic
- - Cook for about 30 seconds until slightly brown and quickly add in the celery (if you do not like eating garlics, you can remove the garlic before adding in celery)
- - Stir fry the celery for about a minute
- - Add a small handful of carrots and mix well with the celery (Using chopsticks or tongs will greatly help distribute the celery and carrots)
- - Cover and cook for 2 minutes
- - Remove the celery and carrot mix from the wok and set aside
- - Still on High heat, add in the vemicelli and the salted water that was used to soak the vemicelli in
- - Quickly mix the vemicelli with chopsticks so that it doesn't clump up and stick to the wok
- - Use cooking scissors to cut into the vemicelli 3 to 5 times so that the vemicelli isn't too long (easier to serve if the vemicelli strands aren't extremely long)
- - Continue mixing the vemicelli until the salted water starts to evaporate
- - Before the water is completely evaporated, add back in the cooked celery and carrot
- - Mix until well combined
- - In batches, add the remaining carrots and mix well each time so that the ingredients are well distributed
- - Lastly, add in the cooked eggs and mix well to distribute evenly
- - Turn off heat and add oyster sauce and mix well once more until distributed evenly (add more or less oyster sauce to adjust to taste)
- This dish serves 6 people - 1 bunch vemicelli per person being served. You can also use pea pods, snap peas, cucumbers, or even Chinese sausages (won't be vegetarian), if preferred. Remove eggs if you want to make this dish vegan. You can also use regular oyater sauce, but may not be considered vegetarian by some. When prepping all ingredients to mix with the vemicelli, make sure to julienne everything into thin julienned pieces, sort of to imitate noodles.
