Stir Fried Rice Vermicelli with Canned Stewed Pork

Stir fried Rice Vermicelli with Canned Stewed Pork.png

Today's RECIPE is a nostalgic dish that our mum used to cook when she was busy. Stir Fried Rice Vermicelli with Canned Stewed Pork was and still is a favorite of ours. The best thing is....it is so easy to cook and you get a tasty dish in a jiffy! We love to squeeze some calamansi juice over it just before eating.

Recipe by Mama Ding

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Total Time | 20 mins

Prep Time | 10 mins

Cook Time | 10 mins

Servings : 4 - 6

Ingredients

  • 300 g (10.5 oz) rice vermicelli/beehoon, soaked in hot water for 5 mins and drained well

  • 200 g (7 oz) kailan or any leafy vegetable, washed and cut to desired length

  • 6 pips garlic, minced

  • 1 (400g/14oz can) stewed pork

  • 1 tbsp dark soy sauce or to taste

  • 2 tbsp light soy sauce or to taste

  • 1/2 tsp white pepper powder or to taste

  • sliced red chillies and spring onions for garnish (optional)

  • some fried shallots for garnish (optional)

Method

01 Heat a wok/pan. Add 2 tbsp of the gravy/fat from the canned stewed pork and the minced garlic.

Stir fry till fragrant, about 3 - 5 mins.

02 Add the contents of the canned stewed pork and stir to mix well. Add the kailan and stir fry for 2 mins.

Lower the heat.

03 Add the rice vermicelli, dark soy sauce, light soy sauce and pepper powder to taste. Stir to mix well. Continue simmering and stirring until most of the liquid has been absorbed.

04 When it is quite dry, the dish is ready.

Turn off heat, dish up and garnish.

Serve hot.

Notes

Cabbage, grated carrot or bean sprouts is also suitable with this dish. You can also garnish with thinly sliced fried egg omelette.

Check out the recipe for homemade canned stewed pork if you prefer to make it yourself!

Starter, NoodlesMama DingComment