Saturday, June 4, 2011

Fried Vegetarian Bee Hoon

1/2 pkt of bee hoon (Wai Wai brand) - soaked in water for 15 minutes to soften, then drained
6 dried shitake mushrooms - soaked in water to soften, drained and sliced thinly
1 carrot - peeled and cut thinly
handful of dried black fungus - soaked in water to soften, washed, drained and sliced.
handful of cabbage - sliced thinly
handful of fried sweet dried beancurd (sweet tau kee) - soaked in water for 15 minutes and reserved the water
5 pieces of fried tofu puff (tau pok) - cut into half
2 tsp of minced ginger
2 tbsp cooking oil
2 tbsp soy sauce
1 tbsp dark soy sauce
3 tbsp vegetarian oyster sauce
salt and pepper to taste

  1. Heat oil in wok and fry the ginger till fragrant.  Add mushrooms and fry till fragrant.
  2. Add carrot, dried black fungus, cabbage, sweet tau kee, tau pok and stir fry over high heat for a few minutes.  Add mushroom water and sweet tau kee water and mix well.
  3. Add beehoon and stir fry to mix well.  Add seasonings.  If it is too dry, add some water to the wok.  Check seasonings.
  4. Before serving, squeeze some lime juice over the fried beehoon and have some pickled green chilli or your preferred red chilli sauce to go with it.

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