Recipe adapted from “Famous Cuisine Issue 69”
original ingredients in black words and my modification in blue ink.
5 nos fine "Mee Suan" (i used Yee Mee)
2 nos egg (beaten)
60g flowering chives (sectioned) (i used spring onion)
100g mung bean sprouts (i used cabbage)
1 1/2tsp chopped garlic
80g shelled prawns
80g "Cha Xiu" (shredded) (i replaced by chicken breast meat)
80g big onion (shredded)
1 red chilli (chredded) (i replaced by 云耳,the black soft fungus)
30g shredded carrot
30g shredded mushroom (i replaced by button mushroom)
1/2tbsp oyster sauce
1/2tbsp light soy sauce
1tsp chicken stock powder (i omitted this)
1/2 tsp pepper
1.Blanch "Yee Mee" in the boiling water, dish up, drain well and ready to cook.
If you are using "Mee Suan" have to deep-fry it first.
2.Heat up 2tbsp oil in the preheated wok to saute garlic over a low heat until fragrant.
Put in all the ingredients(B),stir-fry briskly over high heat until aromatic.
3.Add in beaten egg, stirring constatly over high heat.
4.Place in "Yee Mee" and seasoning, stirring over high heat until well combined.
If you are using flowering chives and mung bean sprouts put in in this stage.
Now ready to be served hot.