Good Olde Asian Stir Fry

I've been going through Asian food withdrawal since leaving Toronto (where I was spoiled with days of home cooked Asian food, thanks to Mama Tran), so decided to do a basic Asian stir fry using the contents of my kitchen. Here's my detox vegetarian stir fry:

1 package of rice vermicelli
1/2 cup of dried chinese mushrooms
handful of green beans
handful of tenderstem broccoli 
1 onion, julienne
2 cloves of garlic, mince
1 green onion, chopped
1 Tbsp of vegetable oil
cilantro & mint 

4 Tbsp of oyster sauce
1 Tbsp of soy sauce
1 Tbsp of chili garlic sauce

1. Rinse the dried mushrooms well and then soak in hot water for 10-20 minutes. Dry on a paper towel. 

2. In a pot of salted water, blanch broccoli and beans. Drain and set aside. 

3. In a large pot, bring water to boil. Cook vermicelli for 6-8 minutes and then rinse and drain well.

4. Julienne onion, green onion and mince garlic. Take the mint and cilantro and give it a rough chop and set aside for garnishing. Now you're ready to finish off the dish

5. Heat a large pan or wok on high heat, add oil and saute onions, mushrooms and garlic together, until softened. Add sauce ingredients, oyster sauce, soy sauce and chilli garlic. Add cooked vermicelli, beans and broccoli, toss until well combined. Garnish with chopped mint and cilantro.

Verdict: this was fast, from start to finish took 20 minutes (excluding the hydrating the mushrooms part). Next time think I will add some bean sprouts and carrots just to add some more texture and colour to the dish. This is an easy dish to meat-ify as well, the BF opted to add some grilled beef, but pork, chicken and shellfish would all work.