Thursday, August 4, 2011

Vegetarian Fried Bee Hoon with Pumpkin

2 coil of bee hoon - soaked in water to soften it and drained.
1/2 bowl of sliced pumpkin
1 carrot - peeled and sliced
3 dried mushrooms - soaked, drained and sliced
1 bowl of sliced cabbage
handful of fried tau kee pieces
1/2 white onion - sliced
1 tsp minced ginger
1 cup water
2 tbsp cooking oil

3 tbsp soy sauce
1 tbsp oyster sauce
salt and pepper to taste


  1. Heat up oil in a wok.  Fry onion and ginger until fragrant.  Add mushroom and fry for another minute.  Add carrot, cabbage, tau kee and pumpkin.
  2. Add water and salt and fry to mix well.  Transfer to a plate when the vegetables are cooked to doneness.
  3. Using the  remaining sauce, fry the bee hoon.  Add seasonings and toss to mix well.  If it is too dry, add a bit more water.
  4. Add the cooked vegetables into the wok and toss to mix well. 
  5. Transfer to a serving plate and serve with some chilli sauce and picked green chillies.

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