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
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.
Add carrot, cabbage and stir-fry until tender.
Stir in seasoning mix, rice vermicelli and heat through.
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