Fried bee hoon (rice vermicelli) with stewed pork

Ingredients

• 1 packet bee hoon/vermicelli
• 4 eggs, lightly beaten
• 1 carrot
• 1 chinese cabbage (small)
• 4 dried mushrooms
• 1 can stewed pork
• 1 cup water
• 1 tablespoon salt
• 1 tablespoon chicken powder
• 3 tablespoons light soy sauce
• some minced garlic
• dash of pepper

Preparation

• Soak bee hoon in cold water for 30 minutes or until it turns soft.
• Soak mushrooms, peel carrot and rinse cabbage. Cut them into shreds
• Fry eggs till done. Cut into shreds and set aside.
• Heat 2 tablespoons of oil in a wok saute garlic. Add shredded mushroom, carrot and cabbage stir fry till soft.
• Add in stewed pork together with the sauce, stir in salt, soy sauce and 1 cup of water. Bring to boil.
• Add in drained bee hoon. Toss and stir gently till sauce is fully absorbed by the bee hoon. Serve garnished with egg shreds.

Questions

Photos of members who cooked this recipe

Comments