I haven’t been feeling too well lately and have been trying to think of lighter dinner ideas. Mui fan is a very popular dish at tze char stalls that i have not really tried. I have only seen how it looked like, so i could only replicate this dish by guessing. I think I did a pretty good job, the sauce was the star of the dish and it made everything come together beautifully. I cooked this a few nights ago but i have been too tired to blog and put it off until today. Unfortunately, i have already forgotten the exact measurements of the stuff i used. I will still pen down the recipe, hopefully i can make this dish again soon and update with more precise measurements. You can easily season this dish to taste for your liking.
- 1 cup basmati rice cooked in 1 1/2 cup water
- 2 cloves garlic, chopped
- Thumb sized ginger, chopped
- 1 carrot, sliced
- 3 cups chicken stock
- Shimeji mushrooms
- Bak choy
- 200g shabu shabu pork collar/ or thinly sliced pork
- Prawns, lightly boiled till cooked
- About 3 tbsp abalone sauce (can be replaced with oyster sauce)
- About 3 tbsp light soy sauce
- Dash of pepper
- about 1/8 cup of corn flour mixed with water
- 2 eggs, beaten
- In a hot wok, fry garlic and ginger until fragrant.
- Fry in carrots and a small amount of water
- When carrots start to soften, add in chicken stock and mushrooms, bring to boil.
- Add in abalone sauce, pepper and soy sauce. Season to taste.
- Add in bak choy and shabu shabu meat and lightly cook.
- Thicken the sauce with the corn flour mixture.
- Slowly pour beaten egg all over and do not stir. When egg is cooked, stir to break up the eggs.
- Top with prawns and coriander to serve.