This is one dish I missed greatly after entering the woods! Once in a while, I will cook beehoon, as beehoon wins hands down over spaghetti anytime!
The summer vacation has started, and the kids love going outside to play with our neighbours. It is sometimes difficult to get them to come home, just so I can cook their lunch. It is equally difficult to cook lunch, while trying to monitor their whereabouts outside. The solution? To cook lunch in the morning, before I let them out, while hubby dear is still at home.
So this morning, I fried some beehoon, with beef and vegetables, for lunch.
I packed some for hubby's lunchbox, together with some leftover fried chicken breast strips from last night's dinner. Threw a bunch of freshly picked chinese parsley (cilantro) from our pots outside the apartment! Lovely! The orange container in the lunchbox has ketchup inside, for the fried chicken strips.
- Soak beehoon in hot water for 15 minutes.
- Strain and remove soften beehoon and put aside.
- Cut beef into thin strips. Add grated ginger.
- Season with salt and pepper.
- Add 2 tablespoons of olive oil to pan.
- When oil is heated, pour in the beef and stir to cook.
- Do not overcook the beef.
- Add a tablespoon of Shaoxin wine if you like.
- Heat a tablespoon of oil in a big frying pan.
- Add the diced onions.
- Add the fresh button mushrooms, broccoli, and cauliflower.
- Add salt to taste.
- Remove and set aside.
To fry the Bee Hoon
- Heat up the wok and add a tablespoon of olive oil.
- Fry the diced onions.
- Fry the beehoon.
- Add 2 tablespoons of oyster sauce and mix evenly.
- Add the vegetables and beef.
- Mix well. Add a little sugar to taste.
The taste is different from the beehoon I get from the hawker centres.
But I guess, this is one dish which the kids can tell their friends ... my mom's creation?