Wanted to cook mee sua soup last weekend but didn't have time to boil the soup stock. We were home late and starving, and didn't feel like eating take-away food. In the end I decided to whip up this quick dish which was ready to be served in 20 minutes (including preparation time).
I am constantly thinking of quick and easy dinner recipes, especially these days when prolonged standing in the kitchen is taking a toll on me. B suggested to add some pork liver or kidney the next time I cook this dish. I think we will both enjoy eating confinement food in the next few months to come. ^_^
Ingredients (Serve 2)
1 packet mee sua (thin vermicelli), about 4-5 pieces
300g pork fillet, thinly sliced
1 small piece ginger, shredded
3 cloves garlic, finely chopped
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp Chinese wine
3/4 cup water
Method
Marinate pork fillet with 1 tsp soy sauce and corn flour.
Heat wok/pan with sasame oil and sauté ginger and garlic till fragrant. Add pork and stir fry till meat turned brown. Add soy sauce, oyster sauce, wine and water. Lower heat and simmer covered for 3 minutes.
Meanwhile, boil a pot of water and cook mee sua for about 1 minute to soften. Drain and place mee sua in a bowl/plate. Drizzle some sesame oil to prevent mee sua from sticking together.
Pour the pork and gravy over mee sua and serve immediately.
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