Stir Fry Rice Vermicelli with Roasted Pork (Siu Yoke Mee Hoon)

(Non-Halal)

 

P1130243

Ingredients

rice vermicelli (mai fun), soaked for 10–15 minutes until soft, and drained

1 egg

½ cup shredded carrot

½ cup shredded cabbage

½ cup long beans

1–2 tsp oil

3 slices ginger, finely chopped

1 tsp chopped garlic

Sauce ingredients – (combined)

2 tbsp light soy sauce

2 tbsp tom yam sauce

2 tbsp oyster sauce

¾ tsp thick soy sauce

¼ tsp pepper

½- ¾ tsp sugar or to taste

1 tbsp sesame oil

½-¾ cup water

Garnishing

A squeeze of lime juice

Chopped spring onion and coriander leaves

Method

Heat oil in a wok, fry the egg and set it aside, then fry ginger and garlic until lightly golden.

Put in carrot, cabbage, long beans and rice vermicelli. Pour in combined sauce ingredients. Do not stir but cover the wok for 7–8 minutes.

Remove the cover. Toss well for 3–4 minutes or until well combined.

Dish out and serve with a squeeze of lime juice and a sprinkling of shredded eggs, chopped spring onion, coriander leaves and some sinful crispy siu yoke brought all the way from Ipoh!

Recipe by Amy Beh from The Star Kuali (ammended and adjusted according to personal preferences)

 


 

267 total views, 3 views today

8 Comments

Leave a Reply

Or