Ingredient
450g mussels
115g celery
20g vermicelli
some carrot shreds, welsh onion shreds and coriander
1 tablespoon
1 teaspoon each of mashed garlic and mashed shallot
2 slices ginger
2 sprigs welsh onion
Seasoning
1/2 teaspoon of mashed garlic, sugar, cornstarch and light soy sauce
a dash of pepper powder
Sauce
1/4 teaspoon each of light soy sauce and salt
1 teaspoon each of sugar and cornstarch
1/2 cup water
Method
Rub the mussels with coarse salt, quick-boil in water with ginger and welsh onion, strain water off, mix well with the marinade.
Trim the celery, cut up into strips.
Heating 3 tablespoons of oil, saute the mashed garlic and mashed shallot with “sha cha” sauce, dump in the mussels and celery and stir-fry for a while, sprinkle with wine, stir in the vermicelli and cornstarch solution, bring to the boil, sow in the carrot shreds, welsh onion shreds and coriander, cover to serve.
