-
Discard fine
roots of soybean sprouts.
-
Rinse, shred
pork and mix together with 1 teaspoon soy sauce and cornstarch.
-
Soak Chinese
mushrooms in water until soft.
-
Rinse, squeeze
out excess water and remove stems. Then shred.
-
Soften
vermicelli in water and cut into half.
-
Heat 1
tablespoon oil in wok, add shredded pork and stir-fry until meat
separates.
-
Scoop out and
set aside.
-
Heat 2
tablespoons oil in wok.
-
Add shredded
mushrooms and stir-fry until fragrant.
-
Add bean
sprouts, soy sauce and 1 cup water.
-
Stir evenly
then braise over low heat for 15 minutes.
-
After bean
sprouts are braised, add vermicelli and pork.
-
Cook until
water is absorbed.
-
Season with
salt.
-
Stir
continuously or vermicelli will stick to wok.
-
Lastly sprinkle
with sesame oil
-
Serve hot.
