Having two days of 'Ang Moh Jiak', let's have something light and oriental.....Fried Mee Hoon loaded with mushroom, tofu, beansprouts, long beans and pumpkin of course! No meat, no eggs, a lovely scrumptious vegetarian meal which is filling enough and unlikely to feel sluggishness after lunch!
- 300gm dried Bee Hoon, soak till soften
- 2 garlic, minced
- 2 shallot, thinly sliced
- 8 fresh shiitake mushroom, sliced
- 120gm french bean, trimmed and cut into match-stick length
- 120gm firm black tofu, sliced
- 300gm peeled pumpkin, shredded
- 200gm bean sprouts, trimmed and washed
- spring onion, for garnishing
- fried shallots for garnishing
Seasoning (mix well)
- 1 1/4 cup water
- 1 vegetable stock cube, mashed
- 1 tbsp sugar
- 1/2 tsp pepper
- 1/2 tbsp sesame oil
- Heat 3 tbsp oil in wok, sauté garlic and shallot till fragrant.
- Add in mushroom, tofu, french bean and pumpkin and stir fry for 2 mins until soften and fragrant.
- Add in seasoning and bring to boil.
- Add in softened Bee Hoon and toss to mix evenly. Stir fry till water is almost absorbed. Add in bean sprouts and mix evenly for 1 min. Remove from fire and ready to serve.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)
And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.