Crunchy Veggie Stir-Fry

  1. Heat 4 cups of the oil in a large, deep pot over medium heat.
  2. (Do a test to see if the oil is hot enough: Drop a few vermicelli noodles into the pot.
  3. If they puff up immediately, you are good to go.)
  4. When oil is hot, add noodles in batches and cook until they crisp and puff up, a few seconds per batch.
  5. Remove noodles with a slotted spoon; drain on paper towels.
  6. Combine brown sugar, lime juice, lemon juice, fish sauce, and Worcestershire sauce in a small saucepan.
  7. Stir in 4 tablespoons water.
  8. Bring to a boil.
  9. Reduce heat to medium and simmer 8 minutes, until mixture becomes syrupy and reduces by about half.
  10. Remove from heat; stir in rice vinegar and lime zest.
  11. Heat remaining 1 tablespoon oil in a wok or a large, deep skillet over medium heat.
  12. Add mushrooms and stir-fry 3 minutes, until they begin to brown.
  13. Add garlic and half of the chiles; stir-fry for 30 seconds.
  14. Add green beans and 3 tablespoons water; cook, stirring frequently, 2 to 3 minutes.
  15. Add sugar snap peas and edamame; stir-fry 1 minute, until vegetables are crisp-tender.
  16. Add sauce and cook 1 minute.
  17. To serve, divide noodles evenly between four plates.
  18. Spoon vegetables and sauce over them.
  19. Sprinkle with remaining chiles and top with cilantro sprigs.

peanut oil, peanut oil, rice vermicelli, brown sugar, lime juice, lemon juice, fish sauce, worcestershire sauce, rice vinegar, lime zest, shiitake mushrooms, clove garlic, red, green beans, sugar snap peas, cilantro

Taken from www.delish.com/recipefinder/crunchy-veggie-stir-fry-recipe-rbk0113 (may not work)

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