60g olive oil
25g sliced ginger
30g dried mushroom (soaked, remove stem & sliced)
600g cabbage (yes, I love to have more vegetables)
1 carrot
1 packet chilli brand beehoon (400g)
650g water
50g light soy sauce
30g vegetarian oyster sauce
3 tbsp mushroom seasoning powder
Pepper to taste
Place olive oil, ginger & mushroom into mixing bowl. [5mins, 120deg, reverse spoon]
2. Add vegetables, water & all seasoning. [10mins, varoma, reverse, spoon] Cut & rinse beehoon now.
3. Remove cooked vegetables into another bowl & set aside. [2mins, varoma, reverse spoon] to bring water back to boiling point.
4. Add beehoon into mixing with the cut side downwards. [2mins, varoma, reverse speed 2]
Transfer cooked beehoon into a server. Pour reserved cooked vegetables over beehoon & serve with cut chilli padi. Enjoy!!