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
- Heat the cooking oil in pan, when hot adds in the shredded ginger to fry till fragrant.
- Pour in the water and ingredients A simmer for 2 – 3 minutes.
- Put in the bee hoon, black fungus, carrots, cabbage, sawi, tim chock, lily flower, shiitake mushroom and the tauhu.
- Stir fry and mix well
- Cover and cook for 5 minutes
- 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.
Disqus comment
