My hubby absolutely loves this fried bee hoon I make and I must say I love it too. [Update in 2014: our two kids love this too! And my hubby’s colleagues who visited also loved it.] It’s so simple to prepare and cook and since it’s a one-dish meal (click the link for a complete list of one-dish meal recipes on the blog), it’s great for those days that you’re strapped for time.
My mum will cook this for us on lazy weekends in the past. Well, for me, this dish ahem, doesn’t only appear on weekends! 😀 It’s a life-saver on days that I want to have an easy afternoon and you know, spend more time with the kids.
Fried Bee Hoon Recipe
- 1 can of stewed pork (see note)
- ⅓ large carrot, julienned (about 40g)
- 1 packet leafy vegetables washed and plucked (about 180g) - I used xiao bai cai
- 4 handfuls beansprouts, washed and plucked (about 120g)
- 30g minced garlic
- 100g fishcake, sliced in strips
- 2 tablespoons shallot oil (made by frying thinly sliced shallots in oil on stovetop or microwaving for about 3 min) - this can be prepared in advance. I usually make a batch (of both crispy shallots as well as the shallot oil) to store for use for a week.\
- 2 tablespoons olive oil (for frying)
- ½ big packet bee hoon (200g) - I use Chilli brand
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce (optional: for colour)
- Soak bee hoon in room temperature water till softened (about 15-30min).
- Remove stewed pork from can. Remove all bones and shred the meat (not too finely). Set aside.
- Strain the gravy from the canned stewed pork with an oil filter paper. You will get a clear brown broth.
- Heat 2 tablespoons olive oil in a wok and fry the minced garlic till fragrant.
- Add the carrots. Fry for a couple of minutes then add in the leafy vegetables. When the leafy vegetables are starting to wilt, add the fishcake and beansprouts.
- Fry for a minute then add the pre-soaked bee hoon.
- Pour the shredded stewed pork together with the strained liquid over the mixture and mix evenly.
- Add the seasoning. Start with the recommended amount of seasoning and adjust thereafter according to preference.
- Dish and top with more crispy shallot bits and oil if desired.
Click the link for a complete list of one-dish meal recipes (with thumbnails) on the blog.
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