Saturday, May 16, 2015

Stewed Pork Rice Vermicelli or Beehoon

It's been a really hot spell lately. Even in the coziness of your home, you will be able to sweat buckets unless you are just watching tv all day long :P Today is a lazy Sunday morning for me. I can barely open my eyes and Mr G is already getting a little hungry.

I've decided to cook this easy peasy dish for brunch so that way I can kill 2 birds with one stone. This one-pot dish can be for breakfast and lunch. You must be thinking why do we eat rice vermicelli for brunch or breakfast or lunch? Not too sure about other parts of the world, we love to have simple but yet filling meal for breakfast just so that we can keep us going for the rest of the day. My favourite breakfast is definitely, stir fried beehoon without a doubt.

If you think this is going to make you spend half a morning in the kitchen, you will be pleasantly surprised. Try this easy peasy dish if you love simple beehoon.


3-4 heaped tbsp chopped garlic or 1-2 cloves garlic, chopped
1 can pork trotters with mushrooms
1 can pork chop
1 packet Chilli beehoon or rice vermicelli (make sure that it's the very thin ones)
2 packets shanghai greens or xiao bai cai, cut into halves
5-10 black mushrooms, soaked and cut into strips (reserve the water for cooking later)
1-2 tsp oyster sauce
1-2 tbsp fish sauce
ground white pepper
1-2 tbsp light soya sauce

  1. Soak the beehoon in a pot of water and make sure it's soft to the touch before you start to cook.
  2. Heat the wok and add about 1 tbsp olive oil. Add the chopped garlic and stir fry till fragrant.
  3. Add the sliced mushrooms and stir fry for 1 minute.
  4. Add the shanghai greens and continue to stir fry the mixture for about 1-2 minutes until the shanghai greens' stems are fairly cooked. You may add some oyster sauce.
  5. Pour the contents of the pork trotters can and pork chop can into the mixture. Mix well and let it slowly cook under medium heat for about 1-2 minutes.
  6. Add the beehoon to the mixture and use your scissors to cut the beehoon if it's too long. I like to eat beehoon that is fairly short in length so I will cut the beehoon several times lengthwise and then vertically.
  7. Mix well so that the beehoon can absorb the gravy. If it's not sufficient, add the water from soaking the mushrooms earlier.
  8. Once the beehoon has softened and fairly absorb the gravy, you may add the seasonings like fish sauce, ground white pepper and light soya sauce to taste.
  9. Turn off the heat and pour some fried shallots over the top and mix well to get a good mixture of everything.

It's not that difficult isn't it? You just need maybe 30 minutes to 45 minutes to prep and cook everything. Perfect for a lazy day like today. Enjoy!!

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