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Vermicelli Indian Style




Source of Recipe


Veggie Table - Show #3


List of Ingredients




* 5 tbsp (75 mL) -- Vegetable oil or olive oil
* 2 -- Fresh chilies, finely diced
* 1 tbsp (15 mL) -- Bottled minced ginger
* 2 cups (200 g) -- Fresh green beans, quartered
* 1 cup (100 g) -- Green peas (can use frozen, thawed)
* 2 cups (200 g) -- Bok choy, shredded
* 1 tbsp (15 mL) -- Garam masala
* ¼ pint (150 mL) -- Vegetable stock
* 12 oz (300 g) -- Vermicelli, cooked "al dente"
* 1 oz (25 g) -- Almonds, sliced & browned for garnish


Recipe



Heat 2 tbsp of the oil in a large pan, add the chilies and ginger. Gently fry for 4 - 5 minutes until softened. Add the rest of the oil and stir in the vegetables. Stir-fry quickly over a failry high heat until cooked but still tender crisp. Add the garam masala and stir thoroughly. Pour in the stock and bring to simmering point. Pour veggie mixture over the hot, drained vermicelli and toss. Garnish with browned almonds.