Steamed Vermicelli with Garlic, Enoki Mushrooms, and Baby Chinese Cabbage (Vegan)

Ingredients

• Baby Chinese cabbage: 1 head
• Longkou vermicelli: 2 handfuls (about 100 g dry)
• Enoki mushrooms: 2 handfuls (about 300 g)
• Garlic: 7-8 cloves
• Small chili pepper: 1 (optional)
• Green onion: 1 stalk
• Oyster sauce: 2 tablespoons
• Soy sauce: 2 tablespoons
• Salt: ½ teaspoon

Instructions

1. Soak the vermicelli in cold water for about 2 hours.
2. Trim the roots from the enoki mushrooms, wash them, and gently squeeze out excess water.
3. Wash the baby Chinese cabbage and arrange the leaves on the bottom of a deep plate or shallow bowl.
4. Finely chop the garlic and chili pepper.
5. Heat oil in a pan until it just starts to smoke, then pour it over the chopped garlic and chili.
6. Add 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and a pinch of salt to the garlic-chili mixture and stir well.
7. Bring water to a boil in a steamer or pot with a steaming rack. Place the plate with the cabbage in the steamer and steam for about 5 minutes.
8. After 5 minutes, layer the enoki mushrooms and soaked vermicelli evenly over the cabbage. Spoon the prepared sauce (from step 6) over the top, cover, and steam on high heat for another 10 minutes.
9. Garnish with chopped green onions before serving.