Japanese Primavera

Great texture in this spicy hot dish. Crisp stir fried vegetables served over rice vermicelli.

• Ready In: 20 mins
• Yields: 10 cups

Ingredients

• 9  ounces  rice vermicelli
•  boiling water, to cover

• CORNSTARCH MIXTURE

• 1⁄2 cup water
• 2 1⁄2 teaspoons cornstarch
• 1⁄4 cup oyster sauce
• 1⁄4 cup soy sauce
• 4  teaspoons granulated sugar
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon cayenne pepper

• FOR THE VEGETABLES

• 1  tablespoon  sesame oil or 1  tablespoon  cooking oil
• 2  cups broccoli florets
• 2  medium carrots, cut into matchsticks
• 6  ounces fresh snow peas
• 2  cups fresh mushrooms, sliced
• 1 (14 ounce) can  baby corn, drained and chopped
• 2  tablespoons sesame seeds, toasted

Directions

1. Cover vermicelli with boiling water in large bowl. Let stand for 10 minutes until softened. Drain. Set aside.
2. Stir in 1/2 cup of water into cornstarch in small bowl until smooth. Add next five ingredients, oyster sauce, soy sauce, sugar, garlic powder and cayenne pepper. Stir. Set aside.
3. FOR THE VEGETABLES: Heat wok or frying pan until hot. Add sesame oil or cooking oil. Add broccoli and carrot. Stir fry until tender crisp.
4. Add remaining 4 ingredients. Stir fry for 2 minutes. Stir cornstarch mixture. Stir in broccoli mixture until boiling and thickened. Server over vermicelli. Makes 10 cups.
5. Company’s Coming.