400 g bee hoon
200 g beansprout
5 dried shitake mushrooms – soaked till soft and sliced into strips
200 g cabbage – sliced thinly
100 g french bean or baby beans – sliced
1/2 carrot – juvienned
1 handful of black fungus – sliced
1 tau kwa – cut into matchstick and deep-fried
1 packet of baby bok choy – washed and cut
3 tbsp light soy sauce
1 tbsp mushroom sauce
1 tsp sugar
Salt and pepper to taste
500 ml vegetable stock (1 knorr vegetable cube)
Crispy ‘zai er’ (vegetarian mock goose)
1) Soften bee hoon in warm water for 30 minutes till soft. Drain and set aside.
2) Heat oil in wok over high heat and add shredded mushrooms and carrots and stir fry till fragrant. Add cabbage, baby bok choy, french bean, bean sprouts, black fungus and sauce ingredients. Stir evenly and brais e over low heat for 5 minutes.
3) Add bee hoon and cook till water is absorbed. Add fried tau kwa, stir with a pair of chopstick to mix and coat well the beehoon with the vegetable and sauce.
4) Serve hot and top with crispy ‘zai er’.