Stir-fried vermicelli with water spinach is a strange dish but brings many nutrients for a convenient lunch. With the combination of the crispy texture of fresh water spinach and the softness, sweetness and aroma of beef, this dish will not take too much time for housewives.
To make stir-fried vermicelli with water celery and beef, prepare 300g of beef (should choose pork tenderloin or fresh beef shank) and 500g of water celery (a type of water celery, green stem, thick segments); 400g of fresh vermicelli, 1 clove of garlic, 1 small onion; cooking oil, oyster sauce, soy sauce and a little ground pepper.
After buying beef, prepare it thoroughly before slicing it into thin bite-sized pieces. Pick some celery leaves, only take the crispy stems, wash them and cut them into sections about 5cm long. Choosing celery instead of celery is the secret to helping the stir-fried vermicelli have a characteristic aroma.
Another small tip for housewives if you want to make stir-fried vermicelli more attractive, you should blanch fresh vermicelli briefly in boiling water and then let it drain completely, mixing with a teaspoon of cooking oil will help vermicelli strands not become sticky when stir-fried.
When cooking, heat a pan with cooking oil, add half of the minced garlic and sauté until fragrant, then pour in the beef and stir-fry quickly over high heat. When the beef turns pale pink, put it on a separate plate. Not stir-frying the beef for too long will help maintain softness and avoid toughness.
Continue using the pan when adding the remaining garlic and onions and frying until fragrant, then add water celery and stir-fry quickly. When water celery is just half cooked, add fresh vermicelli and beef and continue to stir-fry.
Next, season with oyster sauce, soy sauce and ground pepper to taste. Stir the mixture well for about 1-2 minutes over high heat to help the spices absorb evenly into the vermicelli strands, then turn off the heat immediately.
The standard stir-fried vermicelli with water spinach and beef with loose vermicelli strands, not mushy, vegetables retain their green color and delicious crispness. When enjoying, housewives should add a little soy sauce with a few slices of chili to make the dish more flavorful.
