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Fried Vegetarian Beehoon

Ingredients

  • 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

Method

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!!

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