Recipe Ingredient
- 200g brown rice vermicelli, soaked till soft and drained
- 150g roast pork, sliced
- 100g bitter gourd, sliced thinly
- 60g beansprouts, tailed
- 50g shredded carrot
- 1 tsp chopped garlic
- 2 tbsp sesame oil
- 1 tbsp oil
- 200ml water
- Seasoning:
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp chicken stock granules
- 1/4 tsp thick soy sauce
- 1/2 tsp pepper
- 1/8 tsp salt or to taste
- 1/8 tsp sugar
Instructions
- Heat sesame oil in a wok. Fry garlic and bitter gourd slices until fragrant. Pour in water and allow to cook for 1-2 minutes.
- Add oil, carrot and seasoning followed by vermicelli. Toss and fry until well combined. Add roast pork and beansprouts. Stir-fry well to combine, then dish out to serve.
