Sunday, July 6, 2014

Bún Tàu Xào Bắp Cải - Sautee Vermicelli and Cabbage

Bún Tàu Xào Bắp Cải - Sautee Vermicelli and Cabbage.

I like this dish because it's simple and it's easy to make. I usually make dishes like this on a Monday night, where I find myself most tired and exhausted from a long day of work.
So I just toss a few ingredients together and give it a quick sautee.


1/4 of a cabbage head (cut into small pieces or 1/2 inch strips)
3 celery stalks (cut about 1/4 inch on a diagonal)
1 small white onion
1/2 lb string beans (trimmed at both ends, and cut into halves)
2 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
3-4 cloves garlic
2 tablespoon oil


1 - Rinse and wash all vegetables with cold water, remove excess water, then set aside.
2 - Crush garlic cloves and discard the peels.
3 - Using a sautee pan on medium heat add oil and crushed.
     when the garlic starts to release aroma, first toss in the string beans. Let the beans cook for about 3-5 minutes, then add in cabbage, onion, and celery.
4 - Keep on stirring and let vegetable cook for another 4-5 minutes, then add in the soy sauce, oyster sauce, and sugar. Stir to combine all ingredients, remove from heat.