A twisted version of fried Chinese vermicelli; my mother’s famous entrée. 

Ingredients:

• 1 pkg  Superior Fried Tofu (350g), cut into strips 
• 1 pkg  Chinese vermicelli
• 5 Chinese dried mushroom
• 1/4 each  pumpkin or banana squash, cut into strips
• 1 cup  Chinese cabbage, shredded 
• 1 cup  carrots, shredded
• 1 tbs  olive oil
• 2 cloves  garlic, chopped
• 2 tbs  black vinegar
• 2 cups  vegetable or chicken broth
• 1 cup  water 
• 2 tbs  oyster sauce
• salt and pepper to taste

Soak mushroom for two hours prior to cooking and cut mushrooms into slices. Heat oil until hot and fry mushroom and garlic. Add the squash, fried tofu, carrots, cabbage and stir fry evenly for 5 minutes. Add the broth and water, continue to stir fry. Add Chinese vermicelli, and then the black vinegar, oyster sauce and salt and pepper to taste. Ready to serve.  Makes 6-8 servings.