Braised Mixed Mushrooms and Vermicelli in Claypot什菌粉絲煲

Name: Braised Mixed Mushrooms and Vermicelli in Claypot
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Hong Kong
Ingredients: 80g dried vermicelli noodles (glass noodles); 3 dried shiitake mushrooms, rehydrated and sliced; 100g fresh shiitake mushrooms, sliced; 100g oyster mushrooms, torn into pieces; 100g enoki mushrooms, trimmed; 100g Napa cabbage, cut into bite-sized pieces; 1 small carrot (approximately 50g), sliced; 2 tbsp cooking oil; 2 cloves garlic, minced; 3 slices ginger; 1/2 cup mushroom broth (or vegetable broth); For the Sauce:; 2 tbsp vegetarian oyster sauce; 1 tbsp light soy sauce; 1/2 tsp dark soy sauce; 1/2 tsp sugar; 1/4 tsp white pepper; 1 tsp cornstarch, mixed with 2 tbsp water (slurry); 2 spring onions, chopped for garnish

A delightful vegetarian claypot dish featuring an assortment of earthy mushrooms and tender vermicelli noodles, braised in a flavorful savory sauce. It's hearty, comforting, and packed with umami goodness.

35 min
2 servings
Level 2
Hong Kong
Vegetarian

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Braised Mixed Mushrooms and Vermicelli in Claypot

01Ingredients

80g dried vermicelli noodles (glass noodles)
3 dried shiitake mushrooms, rehydrated and sliced
100g fresh shiitake mushrooms, sliced
100g oyster mushrooms, torn into pieces
100g enoki mushrooms, trimmed
100g Napa cabbage, cut into bite-sized pieces
1 small carrot (approximately 50g), sliced
2 tbsp cooking oil
2 cloves garlic, minced
3 slices ginger
1/2 cup mushroom broth (or vegetable broth)
For the Sauce:
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/4 tsp white pepper
1 tsp cornstarch, mixed with 2 tbsp water (slurry)
2 spring onions, chopped for garnish

Nutrition (per serving)312kcal

Protein9.2g
Carbs38.5g
Fat12.8g

Fiber 4.1 gSodium 748 mg

02Steps

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).
In a small bowl, whisk together all sauce ingredients (vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper). Set aside.
Heat cooking oil in a claypot or large wok over medium heat. Add minced garlic and ginger slices. Sauté until fragrant, about 1 minute.
Add rehydrated shiitake, fresh shiitake, oyster mushrooms, Napa cabbage, and carrots. Stir-fry for 3-4 minutes until vegetables start to soften.
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.
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.

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