Stir-fried Rice Vermicelli and Shredded Pork
What You Will Need
Ingredients
- Rice vermicelli 50 g [dried,1pc]
- Chinese mushroom(s) 4 pcs [soaked and shredded]
- Pork 30 g [shredded]
- Carrot (s) 30 g [shredded]
- Cabbage 50 g [shredded]
- Water 500 ml [hot]
Seasoning
- Lee Kum Kee Oyster Sauce with Dried Scallop 2 tbsp
- Lee Kum Kee Chilli Garlic Sauce 1/2 tbsp
- Lee Kum Kee Pure Sesame Oil 1 tsp
- Water 1 tbsp
- Lee Kum Kee Seasoned White Vinegar 1/2 tbsp
- Sugar 1 tsp
Made with
Lee Kum Kee products
How to make it
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Soak rice vermicelli in hot water or cook according to packet instructions until done. Drain.
-
Saute pork and Chinese mushrooms in 2 tbsp oil until fragrant.
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Add carrot, cabbage and stir-fry until tender.
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Stir in seasoning mix, rice vermicelli and heat through.
