200g bee hoon (soaked until soften and drained)
2 dried mushrooms (soaked until soften, discard the stem and sliced)
10g black fungus (soaked until soften, discard the tough core and shredded)
75g vegetarian char siew (shredded)
75g vegetarian salted chicken (shredded)
50g shredded carrot
150g shredded cabbage
4 tbsp cooking oil
2 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
½ tsp sesame oil
½ tsp sugar
¼ tsp ground white pepper
½ cup water
- Heat up a wok with 2 tbsp of cooking oil, add in bee hoon and separate them by using spatula. Remove and set aside for later use.
- Heat up 2 tbsp of cooking oil, add in mushroom, black fungus, vegetarian char siew and vegetarian salted chicken until fragrant.
- Add in bee hoon and seasonings, and stir well.
- Switch to low heat and continue braising till the bee hoon is softened. Add in shredded carrot and cabbage, and stir-fry till fragrant.
- Dish out and serve.