Fried Bee Hoon

Ingredients:

200g bee hoon (soaked until soften and drained)

6 dried shiitake mushroom (soaked until soften, discard the stem and slice the cap)

2 tbsp baby dried shrimps (rinsed and drained)

135g shredded cabbage

60g shredded carrot

6 shallots (sliced)

1 tbsp chopped garlic

¼ cup chopped cilantro stem

4 tbsp cooking oil (divided)

Seasonings: (mixed well)

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

½ tsp salt

½ tsp sugar

¼ tsp ground white pepper

1 tsp extra virgin sesame oil

½ cup water

Preparation Instructions:

  1. Heat up a wok with 1 tbsp of cooking oil. Add in bee hoon, stir-fry until lightly crispy. Remove and set aside.
  2. Add 1 tbsp of cooking oil to the wok, saute the shredded cabbage and carrot until tender crisp. Remove and set aside.
  3. Add 2 tbsp of cooking oil to the wok, saute the sliced shallots and chopped garlic until fragrant.
  4. Add in baby dried shrimps and sliced shiitake mushroom, saute until fragrant.
  5. Add in bee hoon and seasonings, constantly stirring until well combined.
  6. Add in cabbage, carrot and chopped cilantro stem. Toss well.
  7. Dish out and serve.

 

 

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