Vegetarian Bee Hoon with Mock Chicken
It was daunting to walk to the shop in the bitter cold but I was feeling peckish.
Hmmmmm, wondering what to eat next as my tummy was still rumbling after breakfast?.
Aha, there was half a can of mock chicken in the fridge and some dried vermicelli. That would do, simple comfort food and no time to prepare at all.
I do not usually follow a recipe so this is just an estimate, adjust according to your taste.
It takes less than ten minutes to cook, thus organise what you need before beginning to fry.
Ingredients
1. Half a pack of vermicelli (bee hoon). Soften in cold water for about 15-20 minutes. Drain in colander.
2. 2 garlic cloves roughly chopped
3. Half can mock chicken sliced. Use juice from can too.
4. Mix 3 tablespoon light soya sauce, 2 tablespoon vegetarian oyster sauce and ¼ cup of warm water. Mix well.
5. A dash of white pepper (optional)
6. About 4 tablespoon EVO
7. Dash of sesame oil
8. Sprig of coriander, roughly sliced
It was daunting to walk to the shop in the bitter cold but I was feeling peckish.
Hmmmmm, wondering what to eat next as my tummy was still rumbling after breakfast?.
Aha, there was half a can of mock chicken in the fridge and some dried vermicelli. That would do, simple comfort food and no time to prepare at all.
I do not usually follow a recipe so this is just an estimate, adjust according to your taste.
It takes less than ten minutes to cook, thus organise what you need before beginning to fry.
Ingredients
1. Half a pack of vermicelli (bee hoon). Soften in cold water for about 15-20 minutes. Drain in colander.
2. 2 garlic cloves roughly chopped
3. Half can mock chicken sliced. Use juice from can too.
4. Mix 3 tablespoon light soya sauce, 2 tablespoon vegetarian oyster sauce and ¼ cup of warm water. Mix well.
5. A dash of white pepper (optional)
6. About 4 tablespoon EVO
7. Dash of sesame oil
8. Sprig of coriander, roughly sliced
Method
1. Heat wok.
It’s very important to add oil into a smoking wok to create the wok hei effect. See Note.
Do not add oil into a cold wok before heating.
2. When wok is smoking, add oil. When oil is hot, add garlic, quick stir, less than a second and push to side of wok.
3. Add bee hoon, leave it just for a second, flip and mix in the garlic.
If you cannot control the fire, lower the flame a bit. Action must be very quick.
4. Add dash of pepper if using. You can smell the aroma. Mix well with chopsticks for less than a minute.
5. Push bee hoon to a side, add mock chicken and cover completely with bee hoon.
This will give the mock chicken a chance to be heated through.
6. Flick/sprinkle warm stock at edges of bee hoon and mix well. Add stock bit at a time. Do not add the whole bowl at once to prevent bee hoon from breaking and mushy.
You may need to scrap bottom of wok.
7. Add dash of sesame oil , mix well and ensure mock chicken is heated through.
8. Adjust seasoning, add coriander and serve.
Note1: The meaning of Wok Hei - http://en.wikipedia.org/wiki/Wok_hei
Note2: It would be lovely with bean sprout and celery leaves.
Extremely versatile with other ingredients too.
Waste not what’s in your fridge. Let your imagination runs.
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