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 sauce3 tbsp vegetarian oyster sauce
salt and pepper to taste
- Heat oil in wok and fry the ginger till fragrant. Add mushrooms and fry till fragrant.
- 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.
- Add beehoon and stir fry to mix well. Add seasonings. If it is too dry, add some water to the wok. Check seasonings.
- 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.