Braised Mixed Mushrooms and Vermicelli in Claypot 什菌粉絲煲

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.

Nutrition (per serving)

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

Steps

1. 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).
2. In a small bowl, whisk together all sauce ingredients (vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, white pepper). Set aside.
3. Heat cooking oil in a claypot or large wok over medium heat. Add minced garlic and ginger slices. Sauté until fragrant, about 1 minute.
4. Add rehydrated shiitake, fresh shiitake, oyster mushrooms, Napa cabbage, and carrots. Stir-fry for 3-4 minutes until vegetables start to soften.
5. 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.
6. 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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