Friday, November 23, 2007

Stir fry brownrice beehoon

Here's a healthier version of fried meehoon I made before I left for my long holidays.

What you need:
Light olive oil - just enough to oil a non-stick pan
Organic brown rice beehoon - soaked and set aside.
Chop 1 clove of garlic
Chicken fillet - cut into thin long strips, marinate with a bit of soy sauce, pepper and a few drops of sesame oil.
Chinese Dried mushrooms -soaked and cut into strips
Leafy greens - cut into 2 inches strips
Carrots - just for the colour
A few teaspoons of filtered water, thick soy sauce, thin soy sauce, oyster sauce, Maggi chicken stock granules, salt and pepper.

Method:
Fire up a nonstick pan.
Pour just a few drop of light olive oil-enough to oil the non stick pan.
Add garlic to the hot pan.
Next, add in the chicken fillet. Brown the meat for about 30 seconds.
Add in carrot strips.
Stir in organic brown rice beehoon. Stir but please be gentle as you do not want to break the beehoon into small small strands.
If the meehoon gets too dry, add in some filtered water BUT not too much as it will make the dish soggy.
Add in leafy greens and mushrooms

Stir in thick and thin soy sauce, oyster sauce, Maggi chicken stock granules, salt and pepper to taste.

Remove from pan and serve hot!

Bon App├ętit !

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