Fried beehoon with canned pork 罐头猪肉炒米粉

Whenever I attend or organize large group potluck gatherings, I would offer to serve this dish which proved to be very popular among my friends. I guess it's the nostalgic childhood taste that our generation grows up with, the familiar "妈妈的味道". It's sort of a comfort food to many of us.

Once in a while, I would also cook this simple one-dish fried beehoon when pressed for time; and in fact this makes a convenient lunchbox meal for hubby to bring to work.

Some friends have been asking for the recipe, so after procrastinating for a long time finally decided to note the steps down because when I cook, I usually go by gut feel instead of actual measurements :p

Over the years, I've sort of "perfected the golden ratio" and exact taste and texture of how my family likes the beehoon to be done. No additional seasonings are needed, except for a pinch of salt when frying the cabbage/carrot, and the liquid from the can of braised pork. During the cooking process, the beehoon soaks up all the liquid and becomes tender. Each mouthful of beehoon, you can taste the salty aroma of the braised pork, as well as the sweetness from the cabbage and carrots.

I usually use the Tai Sun brand of beehoon (太山米粉) and the Narcissus brand of braised pork (水仙花牌). These are the brands used by my mum and I grew up with them (从小吃到大) :p

Feel free to use your preferred brands and also adjust the seasonings/taste/texture according to your personal preference :)

Fried beehoon with canned pork 罐头猪肉炒米粉
(serves 3-4)

Ingredients

• 1/2 packet beehoon/rice vermicelli (about 200g)
• 1 small can braised pork
• 1/2 head small cabbage, cut into thin strips
• 1/4 medium size carrot, julienned
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• Pinch of salt

Steps

1. Soak the beehoon in water till soft, at least 30 mins. I usually soak till about to use.
2. Heat oil in wok at medium high heat, add minced garlic and stir fry till fragrant.
3. Add cabbage, carrot and pinch of salt, quick stir fry for 2-3 mins, till slightly tender and translucent. Remove from wok and set aside.
4. In the same wok (adjust to medium heat, no need to add oil), add the braised pork pieces (reserve the liquid in the can first). Use the spatula to smash/cut the pork pieces, as they cook they will break into shreds.
5. The fatty portion of the pork will melt, once the fat melts, drain the beehoon and add into the wok, quickly follow by the reserve liquid in the can.
6. Fill the can full with water and add the water into the wok. Stir fry and toss the beehoon to mix well. I use spatula and chopstick. At this point, I will also use a pair of kitchen scissors to cut the beehoon shorter.
7. Cover the wok and let simmer till all the liquid is soaked up by the beehoon.
8. Once liquid is all soaked up, add the cabbage and carrots. Give a quick stir fry and toss to mix all the ingredients with beehoon. Off heat.
9. Best serve hot.