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Famous Narcissus Pork Leg with Mushroom Bee Hoon
1 Can | |
400g | Bee hoon, soaked soft and drained |
200g | Chinese Cabbage, shredded |
50g | French Beans, sliced |
50g | Carrots, sliced |
1 tsp | Garlic, chopped |
1 tsp | Shallot, chopped |
1 tbsp | Cooking oil |
200ml | Water |
SEASONINGS
½ tsp | Black pepper |
½ tsp | Sugar |
1 tbsp | Oyster Sauce |
1 tbsp | Light soy sauce |
1 pinch | Salt |
DIRECTIONS
1. Sautee the garlic and shallots until it gets fragrant
2. Add water and bring to boil, then add bee hoon and cabbage. Simmer for 10 minutes.
3. Add Narcissus Pork Leg With Mushrooms and seasoning, bring sauce to boil. Stir and mix well. Set aside.
4. Stir-fry vegetables and top on bee hoon. Serve hot.
