Fried Pumpkin Beehoon

Pumpkin beehoon.jpg
Fried Pumpkin Beehoon.jpg

400 g beehoon
3 shallots – sliced thinly
2 cloves garlics – minced
500 g pumpkin – shredded
120 g baby beans – head & tail remove and halves
4 dried shitake mushrooms – soaked till soft and sliced
3 tau kua – halved and deep fry, drained and/ sliced into strips
200 g bean sprouts
1/2 carrot – shredded
50 g cabbage – shredded
Spring onion for garnishing
Fried crispy onion
2 tbsp Benefit Coco Premium Coconut cooking oil

Sauce Ingredients
1/2 Knorr Vegetable cube
3 tbsp light soy sauce
1 tbsp kicap manis
1 tsp sesame oil
1 tsp pepper
2 tbsp mushroom sauce
250 ml water

1) Soaked beehoon in warm water for 25 minutes , drained and set aside.
2) Heat oil in a wok, saute onion and garlics till fragrant, add mushroom, tau kwa, baby beans, cabbage, carrots and 300 g pumpkin. Stir fry for 2 minutes until soft and fragrant. Add sauce ingredients and  bring to a boil. Add the beehoon, stir with a pair of chopstick to combine well with all the ingredients. Continue to stir fry till beehoon is cooked through and soaked up the sauce. Add bean sprouts and mix evenly for 2 minutes.
3) Dish out and serve immediately. Garnish with remaining shtedded pumpkin and fried onions. Add fry eggs and chicken luncheon meat as side dish.


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