We all looked at each other for this burnt looking rice vermicelli dish
After hydrating two packages of rice vermicelli and two Chinese mushroom or SHIITAKE in hot water/after boiling, using Scissors, cut the rice vermicelli at both end.
The dry vermicelli comes rolled up into rectangular shape.
When you add it to a bowl of hot water, it hydrates into soft noodle, yet still need more heat to be cooked.
Before lifting them up with chop sticks or strainer to drain the water off, while it is still in the bowl, scissor them at both end. Slice and chop the hydrated mushroom.
The mushroom might need hotter water to hydrate than the vermicelli. You should not see "white" dry stem, but moist mushroom. Otherwise, it will be challenging to slice them and chop.
Add three tablespoon of avocado oil to the frypan.
RESERVE the water that mushroom and vermicelli got hydrated in.
Strain the vermicelli out of the bowl by lifting them up using chop stick or strainer - Add to the frying pan.
The vermicelli do not need to be totally strained. It needs some liquid to cook in the fry pan. Let it cook covered at medium heat. Keep your 'ears' open and listen to the sound while you prepare the meat. What you want to achieve is cooked rice vermicelli with browned on one side.
Add chicken first into fry pan. Stir fry for 40 seconds. Add shrimp. Stir fry for 30 seconds. Add celery and green onions. Stir fry and add mushroom.
Turn to low.
Turn heat to medium high.
Quickly add the rest of liquid - 1/3 to 1/2 Cup more and quickly stir before it start to congeal. As it thickens, cook for 1 minute. Turn off heat.