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Stir-fried Rice Vermicelli and Shredded Pork

  • Difficulty Level: 2
  • Serves Serves: 1
  • Preparation

    10 mins

  • Cooking

    5 mins

Less Than 15 mins Pork Rice or Noodle Vegetable Lunch Dinner Asian Food

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

Oyster Flavored-Sauce with Dried Scallop 18oz

Oyster Sauce

Oyster Sauce With Dried Scallop
Pure Sesame Oil 15 fl oz

Basic Cooking Sauce

Pure Sesame Oil
Chilli Garlic Sauce 225g

Chilli Sauce

Chilli Garlic Sauce

Basic Cooking Sauce, Dressing / Sauce for Cold Dish, Vinegar

White Vinegar

How to make it

  1. Soak rice vermicelli in hot water or cook according to packet instructions until done. Drain.
  2. Saute pork and Chinese mushrooms in 2 tbsp oil until fragrant.
  3. Add carrot, cabbage and stir-fry until tender.
  4. Stir in seasoning mix, rice vermicelli and heat through.

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