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Fried Beehoon with Mushrooms and Vegetables

I saw this recipe at Authentic Recipes from Singapore cookbook I got from Periplus discount yesterday. At first, I thought this is just another simple recipe, so I decided to try it for tonight’s dinner. Turned out the preparation took about 30 minutes and there’s so much step to do before you actually stir fry the beehoon. But SC said the result was quite delicious although it was a bit less salty. Well, at least it was worth the effort :)
Fried Beehoon with Mushrooms and Vegetables

Serves : 2
Preparation time: 30 mins
Cooking time: 10 mins

Ingredients:

  • 5 dried black Chinese mushrooms
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon sugar
  • 8 canned button mushrooms, rinsed and halved
  • 3 tablespoons oil
  • 4 cloves garlic, minced
  • 1/2 onion, sliced
  • 1 carrot, sliced into thin shreds
  • 150gr dried rice vermicelli (beehoon), soaked in hot water to soften
  • 2 tablespoons soy sauce
  • 1 tablespoon kecap manis (sweet soy sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 heaping cup chopped chye sim, bok choy, or cabbage
  • 1 cups (75gr) bean sprouts
  • 2 red bird eye chillies, thinly sliced, to served

Directions:

  • Soak the dried black Chinese mushrooms in 4/5 cup (200ml) hot water for 10 minutes to soften. Then discard the stems and thinly slice the caps. Reserved the soaking water.
  • Combine oyster sauce and sugar in a bowl. Add allthe mushrooms, mix well and set aside to marinate for 5-10 minutes.
  • Hit the oil in a wok and stir fry the garlic over medium heat until light golden brown, about a minute. Add the onion and stir fry until transparent, about 3 minutes. Then add the marinated mushrooms and stir fry for 1 minute. Add the carrot and stir fry briskly for 10 to 20 seconds.
  • Add the softened beehoon and stir-fry briskly for 1 minute. Season with the soy sauces, salt and pepper, and stir fry briskly for another minute. The add the chye sim, bean sprouts and reserved mushroom water and stir-fry for another 2 to 3 minutes until the vegetables are wilted. Serve hot with the chillies.
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2 Responses to “Fried Beehoon with Mushrooms and Vegetables”

  1. V says:

    Ooooh….! Gue suka nih bihun model gini.
    Ada bbrp time-saving trick yg gue suka pake Jen:
    a. shiitake rendam aja pake air dingin (menurut buku masak Jepang). Mengembang juga kok. Gak perlu masak air dulu dan wkt ngiris juga gak kepanasan.
    b. kalo goreng bihun susah, bisa masukin sayur2-an dulu kemudian terakhir bihun yg udah lembut. Bihun akan menyerap segala kuah yg keluar dari sayuran.

  2. jenz says:

    hehehe thanks Ven… ntar gw coba lagi deh pake mie. kayanya sih emang bagusan masukin sayuran dulu… kemaren gw salah itung bihunnya, maunya bikin 2 porsi, jadinya malah cukup buat 4-5 org kelaparan. :P

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