Petitchef

Fried bee hoon (rice vermicelli) with stewed pork

Main Dish
4 servings
20 min
25 min
Very Easy

Ingredients

Number of serving: 4
1 packet bee hoon/vermicelli

4 eggs, lightly beaten


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.





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