Rice Vermicelli Blackbean Stir Fry 
Serves 2 

Cooking Time: 6-8 minutes 

Ingredients

1 jar Zesame Sweet Ginger with Blackbean Organic Stir Fry sauce
120g Dried rice vermicelli*
100g fine beans- halved diagonally
30g Dried Shitake mushroom** 
60g Carrot- 2-3mm thick batons
1 tbsp cooking oil
Garnish: Sprinkle of fried shallot or fried onion (optional)

*To prepare rice vermicelli: 
Soak in warm water for 30 minutes. Drain off water. Cut vermicelli into shorter strands with scissors to make it easier to stir fry. 120g dried rice vermicelli will give approx. 250g hydrated vermicelli.

**To prepare Shiitake mushroom: 
Soak in hot water for approx. 30 minutes. Drain off water. Cut off stalk and slice mushroom into thin slices. 30g dried Shiitake mushroom will give approx. 60g hydrated mushroom. 

Cooking

• Heat oil in wok or non-stick pan 

• Add in the vegetables, stir fry for 2-3 minutes

• Add in the vermicelli, stir fry for 1 minute

• Add in the sauce and stir fry for a further minute.