Recipe "Fried Bee Hoon/Rice Vermicelli with Stewed Pork Sliced"

Recipe Fried Bee Hoon/Rice Vermicelli with Stewed Pork Sliced

A simple dish yet aromatic with full of flavour.

Ingredients

500 gm Bee hoon/Rice Vermicelli

8 to 10 shallots (slice thinly)
1 tbsp garlic finely chopped
1 brown onion finely chopped
Fish cake (sliced)
Stewed Pork Sliced (2 cans)
1 bunch of vegetable, choy sum (sawi)
450 gm bean sprouts (1 pack)
3 tbsp vegetable oil
150 ml water
2 red chillies (sliced)

Sauces

4 tbsp soy sauce

3 tbsp dark caramel sauce
1 tbsp oyster sauce
1 tsp white pepper
1 tsp salt

Procedure

Soak bee hoon in cold tap water for ½ hour or so.

Drain and set aside.

Rinse, wash and cut vegetable. Set aside.

In a bowl, mix all the sauces.

Heat a big wok to high flame. Add oil. Once oil is hot, lower the flame to medium heat.

Firstly, saute brown onion and shallots until medium done, add garlic and saute both till golden brown. On high heat, add in stewed pork sliced (including gravy from both cans), fish cake, sauces and water. Let it boil then add vegetable. Stir fry for a few minutes. Add bee hoon. Taste stir fried gravy and if necessary add soy sauce or salt.

Lastly add bean sprouts when bee hoon is cooked. Bean sprouts should be nice and crunchy when served together with bee hoon.

Turn off heat and serve hot. Garnish it with some fried crispy shallots (refer recipe : http://5foodway.blogspot.com.au/2014/05/jennifers-secret-ingredient-in-her.html). Eat it with some sliced red chillies.