Easy Pork & Mush­room Fried Kway Teow

Serves 2 to 3 EASY

Wine & Dine Cookbook - - ASIAN PANTRY -

Healthy, hearty and a snap to make, this is an easy go-to for mid­week meals.

400g fresh kway teow

2 eggs, beaten

8 dried Chi­nese mush­rooms, soaked in

150ml water

1 tbsp oil

2 cloves gar­lic, chopped

2 tbsp dried prawns, soaked in water 200g minced pork, mixed with 1 tsp

Chi­nese wine and 1/2 tsp corn flour 2 cups chye sim, chopped

For the sauce

2 tbsp soy sauce

1 tsp dark soy sauce

11/2 tbsp oys­ter sauce

1 tsp sesame oil

1 cup water

1/2 tsp chicken stock pow­der Black pep­per, to taste

1. Com­bine all the sauce in­gre­di­ents, mix and set aside.

2. Fry the eggs into an omelette and slice thickly. Set aside.

3. When Chi­nese mush­rooms have soft­ened, slice thickly, then pour the soak­ing liq­uid and the mush­rooms into the wok. Bring to a boil for 2 to 3 mins, then pour the mush­rooms and liq­uid into the sauce mix. Set aside.

4. Add oil to the wok, heat and sauté the gar­lic, then add the dried prawns and minced pork. Fry for about 5 mins, then add in the chye sim and fry till with­ered.

5. Add in the fresh kway teow and the sauce mix­ture. Bring to a sim­mer, then toss to coat the noo­dles in the sauce, about 5 to 7 mins. Trans­fer to a dish, top with egg slices and serve hot.

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