Preparation Time: 40 mins

Cooking Time: 30 mins

Servings for 4

Ingredients

150g French bean

¾ packet of Bee Hoon

2 minced garlic

150g Bean sprout

½ can mocked Abalone

4 pieces of sweet Bean Stick

½ tsp salt

½ Tbsp Light soy sauce

1 packet of Japanese Enokitake Mushroom

3 large Button Mushroom

2 large Shitake Mushroom

1 Tbsp vegetarian Oyster sauce

Method

1. Cut the Button, Shitake Mushroom in thin slices about 2 mm thick

2. Soak the Enokitake Mushroom and clean them

3. Remove the “head” and the root of the bean sprout and wash them

4. Soak the Bee Hoon in cold water to soften it for 10 mins

5. Open the can of mocked Abalone and drain them. Cut them in half. Save the sauce to mix with the Bee Hoon later

6. Cut the Sweet Bean sticks and wash them. Dry with a paper towel. Heat the wok and deep fry the strip in low heat. Do not over cook because it will become bitter. Remove the strip and put them on a paper towel to drain the oil

7. Wash, devein and cut the French bean in strips of 2 – 3 cm long

8. Heat wok and add 3 Tbsp cooking oil, add garlic and fry till lightly brown

9. Add the mushrooms, French Bean and stir fry for 5 mins

10. Add bean sprout and bee hoon and stir fry for another 15 mins till the bee hoon softened

11. Add the vegetarian mushroom, 2 Tbsp mocked abalone sauce, 3 Tbsp water, lower the heat and use a chopstick to mix the Bee Hoon

11. Add salt, soy sauce and stir fry for another 5 mins

12. Add pepper to taste, serve with freshly cut chilli or sambal chilli and fried shallot. Sprinkle the fried sweet bean sticks before serving

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