Fried Vegetarian Bee Hoon (斋米粉)

I used to fry bee hoon as in stir frying in wok.  It usually end up sticking to the wok, and also a little too oily.  Found another way of doing it, that is less oily and don’t stick to the wok, in fact you can cook it in a pot.

Ingredients

1. 1 packet dried bee hoon (rice vermicelli)
2. ¼ cabbage. (can replace with bean sprout)
3. 4 garlic (can replace with small piece of ginger)
4. 3 cups vegetable stock or water
5. 1 can of lor han zhai (罗汉斋)
6. 1 can of any vegetarian stuffs (lor han zhai, mian jin etc) (optional, for more ingredients)
7. 1 tablespoon dark soya sauce (optional)
8. 4 tablespoon light soya sauce
9. ½ table spoon sugar
10. ½ teaspoon salt
11. 3 tablespoon cooking oil

Method

1. Open the can food, and cut into small pieces if you wish to make it smaller, set aside
2. Soak the bee hoon in a basin of water for 1 hour, drain and set aside.
3. Peel garlic, chop into small pieces and set aside.
4. Slice cabbage into thin slices and set aside (it should end up like thin strips since the cabbage is layered).
5. Heat up pot (or wok, but you can use a pot to do this). Add in oil and garlic and fry till fragrant.  Add in cabbage and stir fry till soft.  Pour in stock and cover and allow it to simmer for 5-10 mins.  Add in all the canned vegetarian food with gravy, dark and light soya sauces, sugar, and salt. Bring it to boil.  Taste it for saltiness, it should be a little more salty than soup, otherwise add salt to taste.
6. Add in the bee hoon and mix well, and cover for 5 mins. Open and mix well and allow the bee hoon to absorb all the water while you mix them around.  When totally no more water, remove from heat and serve.
7. Serve hot