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

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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.