Ingredients
Hor Fun (broad rice noodles): 1.2 kg
Chinese Mustard / Chye Sim: 150g (wash and cut)
Oil: 5 table spoon
Chopped Ginger: Small portion
Water: 2 litres
Corn Flour: 3 table spoon (add 100 ml water to make thickener)
Dark Soy Sauce: 2 table spoon
Soy Sauce: 2 table spoon
Green Chilli Pickle: 1small can
Seasonings
Mushroom Powder: 2 tea spoon
Vegetarian Stock: 2 tea spoon
Sugar: 1 tea spoon
Vegetarian Oyster Sauce: 1 tea spoon
Cooking Wine (花雕酒): 3 table spoon
Pepper: Dash
Dark Soy Sauce: 1 table spoon
Side Ingredients
Sliced Chinese Mushroom: 100g
Button Mushroom: 100g (sliced)
Straw Mushroom: 100g (cut in halves)
Baby Corn: 100g (cut)
Carrot: 100g (sliced)
Abalone Mushroom: 40g (cut)
Cooking Method
Heat wok till very hot, add 3 table spoon of oil and fry hor fun till fragrant.
Add in dark soy sauce and light soy sauce, spread and mix evenly. Place on a plate and set aside.
Stir fry chopped ginger with the same wok till fragrant, add in mushrooms and all side ingredients with seasonings and fry evenly.
Add 2 litres of boiling water, add corn flour till gravy is thickened and add in Chinese Mustard / Chye Sim.
Remove from heat and add pepper to gravy. Pour sauce over Hor Fun to Serve.
Optional: You may add mock prawn, mock meat, mock squid etc for extra ingredients.
Credits:
Published by: Thekchen Choling (Singapore)
Recipe by Ani Losang Chokyi
Editor: Stella Hoh
Food Photography by Bene Tan
Food Styling by Ada Wong