The vegan recipe for Stir-Fried Korean Sweet Potato Vermicelli:

servings – 3

Ingredients

  • 150 g Korean sweet potato vermicelli (soak in water for 2 hours and drain)
  • 150 g napa cabbage (cut into strips)
  • 1 bell pepper (cut into strips)
  • 1 cup soaked kelp (*soak kelp in water for 1 hour and cut into strips)
  • 1 cup soaked wood ear mushrooms (*soak wood ear mushrooms in water for 1 hour and cut into strips)
  • 5 shiitake mushrooms (soak in water for 2 hours and cut into strips)
  • 2 tbsp preserved black beans (finely chop)
  • 1 stalk coriander (chop)
  • 3 tbsp vegetable oil
  • 1 cup water

Seasonings

  • 2 tbsp soy sauce
  • a little ground black pepper

Method

  1. Heat vegetable oil over low heat, add preserved black beans and stir-fry until fragrant.
  2. Add shiitake mushrooms and stir-fry until fragrant.
  3. Add soy sauce and stir well.
  4. Add water and cook for 2 minutes.
  5. Add napa cabbage, kelp and wood ear mushrooms; stir well.
  6. Add Korean sweet potato vermicelli and stir-fry until all the gravy is absorbed.
  7. Add bell pepper and stir well.
  8. Dish out, set on a plate, sprinkle ground black pepper and coriander leaves on top.
  9. Enjoy!