Seasoning: 2 tbsp light soy sauce, 1 tsp sugar, 1/4 tsp chicken broth, 2 tbsp stock (water), 2 tbsp salad oil.

Steps:

Step 1: Soak the vermicelli in cold water for twenty minutes until soft, cut the baby vegetables into 4 cloves, peel and mince the garlic, chop the red bell pepper, and chop the scallions.

Step 2: Heat 2 tbsp salad oil in a wok until 30% hot, add garlic paste and sauté, add soy sauce, water, sugar, and chicken broth and bring to a boil.

Step 3: Remove the garlic sauce from the pan and set aside.

Step 4: Lay the softened vermicelli on a plate, then lay the baby vegetables on top.

Step 5: Spoon the garlic sauce over the baby vegetables.

Step 6: Boil water in a pot, place a steamer rack over the baby vegetables, cover with a lid and steam over high heat for 10-12 minutes. Sprinkle a small amount of chopped green onion and crushed red pepper on the surface of the pan for decoration.