Fried bee hoon (rice vermicelli) with stewed pork
Ingredients
4
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Preparation
Preparation20 min
Cook time25 min
- 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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