450g Rice Vermicelli
40g Chinese Mustard
80g Chinese Kale
80g Shelled Prawns
80g Lean Pork
1 teaspoon fish sauce
1/2 teaspoon dark soya sauce
Dash of pepper
2 tablespoons stock
- Delicious and neutral in nature.
Soak the rice vermicelli in boiling water for 5 minutes. Scoop out and wind dry. Dice preserved mustard and Chinese chives. Rinse shelled prawns. Shred lean pork. Marinate briefly with cornflour. Toss the egg well.
Heat the wok. Pour in dash of oil. Soak the shelled prawns and lean pork in oil until cooked. Saute the preserved mustard until fragrant. Put in the egg and diced Chinese kale. Stir-fry together.
Put in the rice vermicelli and stir-fry together. Pour in the stock slowly.
Turn to low heat. Put in the fish sauce, dark soya sauce, pepper. Stir-fry thoroughly.