Fry Vegetarian Mock Abalone Bee Hoon @ 斋米粉
Fry bee hoon whether it is vegetarian or with meat and or vegetables of your choice has been a staple for Singaporeans.
We eat it at breakfast with condiments like fried sunny side up, luncheon meat, cabbage, taukwa, chicken wings or fry fish cakes....endless choice
Today I m writting this blog for my dear buddy Seok..
She has been whipping up impressive meals during CNY and she thinks she cant fry simple bee hoon...😄😄😄
Here's something simple to share my dear buddy..
Ingredients at a look
1/2 packet of bee hoon (Tai Sun or Chilli Brand)
1 can mock abalone （champion brand）
1 can lo han zhai
1 pkt of chye sim （long stalk）or cabbage
1 tbsp garlic (optional)
1 tbsp minced ginger (optional)
Oil
Sauce1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tsp sugar
1 tsp dark soy sauce (optional for colour)
Dash of pepper
50ml of water
Method
1. Soak bee hoon at room temp water for 20 minutes till soft and drain (put aside)
2. Soak and wash chye sim (cut into 2 inch stalks), here u can use any greens..even lettuce or green peas, sweet peas
3. Open up the canned abalone and lo han zhai (give it a stir as they are packed tightly) easier to pour into bee hoon later.
4.. Heat up wok with oil and fry ginger and garlic till fragrant but not brown (skip this if omitting both)
5. Put in bee hoon and fry a till fragrant and dry, adding in the sauce slowly to give bee hoon a nice char and colour.
6. Once all bee hoon are uniformly colored, pour in the canned abalone and lo han zhai, here use two pairs of chopsticks to mixed it around lowering the fire.
7. Sauce or water level must be slightly above the bee hoon, up the fire and continue frying with chopsticks.
8. Throw in all veggies and cover for 2 mins, give it a good stir.
9. Ready to serve and add extra sesame oil or soy sauce if not to your taste.
*Important not to use spatula to fry as it will break them into mushy bee hoon.
*Also soak bee hoon in room temp water only
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