|
300 g
600 g
2 tablespoons
2 cloves
350 g
1 large
1 tablespoon
155 g
1 large
1 teaspoon
1 teaspoon
1 tablespoon
200 g
|
Dried rice vermicelli
Raw shrimps
Cooking oil
Finely chopped garlic
Pork loin, cut into strips
Onion cut into thin wedges
Mild curry powder
Green beans, cut into small
diagonal pieces
Carrot, cut into fine
matchsticks
Caster sugar
Salt
Soy sauce
Bean sprouts, scraggly ends
removed
Spring onion cut into fine
strips to garnish |
Method :
-
Soak the vermicelli in boiling water for 5 minutes or until it
becomes soft before draining.
-
De-vein and peel the shrimps. Then chop the shrimp meat.
-
Add 1 tablespoon of cooking oil in a wok and heat it up. When it is
hot, add the shrimp meat, garlic and pork.
-
Stir-fry for 2 minutes or until they are just cooked, remove from
the wok.
-
Reduce the heat to medium and heat another tablespoon of cooking
oil.
-
Add the onion and curry powder and stir-fry for 3 minutes. Add the
beans, carrot, sugar and salt. Sprinkle with a little water and stir-fry
for 2 minutes.
-
Add the vermicelli and soy sauce to the wok; toss with 2 wooden
spoons.
-
Add the bean sprouts and pork mixture, season with salt, pepper and
sugar to taste.
-
Then toss well before serving with spring onion as garnish.
|
