A quick, easy-to-cook, and delicious white bee hoon stir-fry, simmer in flavourful chicken stock along with egg and seafood, perfect for any day. :)
Ingredients:
材料
130g Dried Bee Hoon/ Vermicelli, soaked to soften. 米粉
1 tbsp Garlic 蒜茸
3-4 slices Ginger 姜
1 Large Egg, lightly beaten 鸡蛋
20 Clams 哈利/啦啦
6 *Prawns 虾
1/2 *Squid 乌贼
*Season prawns and squid with some salt, white pepper, sesame oil and Shao Xing Hua Tiao cooking wine. 虾和乌贼加入少许盐，胡椒粉，麻油，绍兴酒调味
500g Chicken Stock 上汤
Fish Sauce & White Pepper, add to taste 鱼露和胡椒粉 适量
A handful of Vegetables - BokChoy or Choy Sum 小白菜/菜心
1 stalk Spring Onion 青葱
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Method:
步骤
1. Add some oil in Song Cho stainless steel wok. Turn on medium heat.
松厨锅里加入适量的油（冷锅下油）。
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I cooked this dish using Song Cho stainless steel wok,
a multiply stainless steel wok without chemical coating, it's safe to use in any cooking.
For more information about the product, visit Song Cho e-shop for details.
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2. Stir fry garlic and ginger until fragrant, push the garlic and ginger aside, pour in the egg.
把油烧热后加入蒜茸和姜，爆香。加入鸡蛋。
3. When the egg is half-cooked, stir in chicken stock. Turn to high heat, bring to a boil.
鸡蛋炒至半熟，加入上汤，煮滚。
4. Add in the rest of the ingredients (except spring onion). Let simmer until cooked through. Stir in spring onion, serve right away.
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Enjoy!
Enjoy!
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