Saturday, 6 July 2013

Sapparo Sotanghon

Sapparo Sotanghon
Stir Fried 
Rainbow Vegetables

200 grams Sapparo Long Kow Vermicelli
200 grams chlorizo and ham (diced)
120 grams Squid ball(halved)
4 cloves garclic(minced)
1 large onion(sliced)
1 large Carrot cut into strips
1 can young corn cut into pieces
75 grams mushroom cut into strips
1 large red bell pepper cut into strips
1/2 cup green peas
6 tbsp. oyster souce
1 tsp chili oil
1 tsp sugar
1/4 tsp black pepper(for the souce mix)
1 cup water
1 tbsp cornstarch for thickening

Cook 200grams Sapparo Long Kow Vermicelli according to package instruction. In a wok saute the garlic, onion, chorizo, ham and squid balls for 3 minutes. add the vegetables and stir fry for another 3minutes. Pour in the sauce mix and cook until heated through. Stir in the thickener and let boil, then simmer until the sauce coats the vegetables. Pour over sotanghon. Ready to serve

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