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Fried Vegetarian Bee Hoon (Rice Vermicelli)

Ingredients:
200g Bee hoon dry (soak for 30 minutes before usage)
15g Black fungus (soak till soft and shred)
20g Sweet dried bean curd (shred) – fried
20g Enoki Mushroom (soak till soft)
6 Nos Shiitake Mushroom (shred) – Optional
2pcs Hard Toufu (cut to thick slices) – pre-fried
100g Carrots (shred)
150g Cabbage (shred)
150g Sawi (Mustard green) – cut into 4cm
4 Tbsp Cooking oil
150ml Water
1 Tbsp Sesame Oil
15g Ginger (shred)
Ingredients A:
2 Tbsp SERI-AJI® Nasi Goreng Cina
1 Tsp AJI-SHIO® Flavoured Pepper
2 Tbsp Soya sauce
¾ Tsp Salt
½ Tsp Sugar
½ Tsp Thick Soya Sauce
Method
  1. Heat the cooking oil in pan, when hot adds in the shredded ginger to fry till fragrant.
  2. Pour in the water and ingredients A simmer for 2 – 3 minutes.
  3. Put in the bee hoon, black fungus, carrots, cabbage, sawi, tim chock, lily flower, shiitake mushroom and the tauhu.
  4. Stir fry and mix well
  5. Cover and cook for 5 minutes
  6. Splash the sesame oil and stir fry

 

Tips:

  • To enhance better taste, you may sprinkle some fried shallot before serving.
  • You may also enjoy it along with SERI-AJI® Kampung Chili Sauce.

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