This dish cooked up in 10 minutes.
The first thing I did was to marinate the pork with light soy sauce, sesame oil, grounded white pepper and corn flour.
I also shelled and de-veined some prawns, and shredded a carrot and cut a bunch of vegetables.
In a wok, I sauteed some minced garlic for about 30 seconds.
I added the pork and continued to stir-fry for another 2- 3 minutes.
Then in went the prawns, carrot and vegetables.
Once the vegetables had wilted, I added the tang hoon which had been soaked in boiling water for 2 minutes and then drained.
I added fish sauce, oyster sauce, dark soy sauce and grounded white pepper. And mixed everything together.
I served the tang hoon immediately.
A quick and easy but totally satisfying meal!
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Stir-fried Tang Hoon with Pork Belly, Prawns and Vegetables (Serves 2)
250g pork belly (or chicken breast), sliced
1 bunch green leafy vegetables, cut - I used xiao bai cai
1/2 carrot, shredded
5 prawns, shelled and deveined
3 small bunches tang hoon, soaked in boiling water for 2 minutes and drained
1 teaspoon minced garlic
Marinade for pork (or chicken):
1 teaspoon light soy sauce
1/2 teaspoon sesame oil
dash of grounded white pepper
1 teaspoon corn flour
1 tablespoon oyster sauce
1 teaspoon fish sauce
1 teaspoon dark soy sauce
1/4 teaspoon grounded white pepper
1. Heat oil in wok. Saute minced garlic for 30 seconds. Add pork and continue to stir-fry for 2-3 minutes.
2. Add prawns, carrots and vegetables.
3. Once the vegetables have wilted, add tang hoon.
4. Add seasoning and stir-fry to mix everything.
5. Serve immediately.