Fried Bee Hoon

My hubby absolutely loves this fried bee hoon I make and I must say I love it too. It's so simple to prepare and cook and since it's a one-dish meal, it's great for those days that you're strapped for time.

Fried Bee Hoon

  • 1 can of stewed pork - don't consume this too often though! (leave this out if you want vegetarian bee hoon) 

  • 1/3 large carrot, julienned
  • 1 packet xiao bai cai, washed and plucked
  • 4 handfuls beansprouts, washed and plucked
  • garlic and shallot oil (made by frying minced garlic and thinly sliced shallots in oil on stovetop or microwaving for about 3 min) - this has to be omitted if you're on a strict vegetarian diet
  • 1/2 big packet bee hoon

  • oyster sauce
  • dark soy sauce
  • water

  1. Soak bee hoon in water till softened.
  2. Remove stewed pork from can. Remove all bones and shred the meat (not too finely). Set aside.
  3. Strain the gravy from the canned stewed pork with an oil filter paper. You will get a clear brown broth.
  4. Heat some garlic and shallot oil in wok. Add the carrots first as they take longest to cook. Fry for a couple of minutes then add in the rest of the vegetables, beansprouts last.
  5. Then add the shredded stewed pork and mix evenly (beansprouts should still be crunchy so keep a close watch on them in case you overcook them)
  6. Dish out the ingredients.
  7. Add garlic and shallot oil into wok and fry the bee hoon. When it gets too dry, add the strained gravy.
  8. Fry till bee hoon is cooked and add the seasoning to taste. If you want the bee hoon to be whitish, leave the dark soy sauce out.
  9. Add the ingredients fried earlier and mix thoroughly.
  10. Dish and top with more garlic and shallot crispy bits and oil if desired.

Tip: If your wok is too small or the amount is too much for you to mix thoroughly, you can mix the bee hoon and the ingredients in two batches.

1 comment:

  1. NICE! I'm making the vegetarian version of this for dinner tongiht. Thank you :)


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