Now that i have mastered the skill have frying the perfect beehoon (rice vermicelli), I was really excited to try one of my favourite comfort food, a local favourite amongst most Singarporeans. This recipe is soooo flavourful and yummy, i am craving for it just by looking at the photo! This is a quick, easy and fuss free dish to prepare and absolutely delicious! You have to give it a try if you have never tried it before!
Ingredients: (Serves 3)
- 170g rice vermicelli (新竹米粉 is my choice of beehoon!)
- 4-5 shallots, sliced
- 4 cloves garlic, chopped
- 5-6 shitake mushrooms, soaked till soft, sliced
- 1 can stewed pork/pig trotters
- 2 tbsp thick dark soy sauce
- 3 tbsp light soy sauce
- Black pepper
- 4 bunch baby bak choy
- 2 big handfuls of bean sprouts
- Spring onions, chopped
- Chillies, sliced
- You may add some thinly sliced carrots as well, but i ran out of carrots 😛
- Pour boiling water over dried rice vermicelli for 2minutes. Drain, cut into shorter strands and set aside.
- Open the can of pork and cut into chunks. Reserve can juices for cooking later.
- Saute shallots and garlic until fragrant. Add in mushrooms and fry until lightly brown.
- Add in pork and fry briefly. Pour in can juices and bring to boil.
- Add in vermicelli and let it cook until juices is almost fully absorbed.
- Pour in sauces and pepper and mix well.
- Add in bak choy and bean sprouts. If your mixture looks dry, add a splash of water.
- When veggies is just about cooked, add in spring onions and chillies, and toss well.