Sha Dare

January 11, 2015

127

This is a dish Tibetans cook on special occasions. If you want to see more like it, look for The Yongewa Kitchen Cookbook on Amazon Kindle.

8 oz Vermicelli (soak it in water for 5 minutes. Once it is soft, you can cut it up as small as you want it.)
1 tsp oil
1/4 cup onions chopped
1 oz minced garlic
1 oz minced ginger
1/2 cup Pork ( or any sort of meat) cut in tiny strips.
1/4 cup carrot cut small
1/4 cup cabbage cut in small strips
1/4 cup wood ear mushrooms, soaked and cut in small strips
1/4 cup zucchini cut in small strips
1/4 cup red and green bell peppers cut in small strips
1/2 tsp each of hoison sauce, soy sauce, cooking wine and sesame oil
Chili flakes are optional if you like things spicy.

1. Heat a wok to high. Fry up in oil the onions, garlic and ginger until the onions are translucent. 2. You then fry meat until it is almost cooked through. Add the soy sauce, hoison sauce, cooking wine and sesame oil. 3. Boil the vegetables for a minute then add it to your pan. Fry for half a minute. 4. Lower the heat and fry your vermicelli in your dish for a half a minute. That should cook everything up, the vegetables crisp and the meat cooked through. Transfer your food to a dish and top it off with chopped scallions if you like.

Nutritions

Calories
1285

Sodium
201mg
8% DV

Fat
2g
3% DV

Protein
3g
6% DV

Carbs
312g
106% DV

Fiber
15g
62% DV