Vegetables are added for colour and vitamins and also to make this a healthy meal. I add cai xin (chye sim) and bean sprouts. Other vegetables that go well with bee hoon would include cabbage, broccoli, xiao pai chye and carrots.
The can of pork leg comes with mushroom and chestnut.
You can add more mushrooms or black fungus (soaked in water) for variety.
Ingredients (serves 3)
1 can pork leg (397 gm)
200 gms bee hoon (half a packet)
200 gms cai xin (washed and cut)
|narcissus pork leg|
3 cloves garlic, coarsely chopped
1 tbs oil
1 tbs oyster sauce
1 tbs light soy
a dash of pepper
Soak the bee hoon in water for 10 minutes. Drain and set aside.
Mix the sauce ingredients in a bowl and set aside.
Heat the oil in a wok or pan and toss in the garlic.
Fry till fragrant.
Toss in the vegetables (except bean sprout), pork trotters and fry for a minute.
Toss in the bee hoon and the sauce. Mix well and make sure the bee hoon is covered with the braising liquid. Add more water if necessary. Cover the wok and let the bee hoon braised for about 5 minutes.
Toss in the bean sprouts at the last minute. Stir well for a minute and serve.