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Vermicelli tossed with Hot Spicy Minced Pork
(Recipe created by Peninsula Restaurant)
Ingredients:
- 100g Yeo’s Rice Vermicelli
- 200g pork, minced
- 30g preserved vegetable, cubed
- 10g sugar snap peas, cubed
- pinch of chilli, cubed
- 500g chicken stock soup
Seasonings:
- 5 tsp Yeo’s Hot Bean Sauce
- 1 tsp chilli oil
Preparation:
- Soak Yeo’s Rice Vermicelli in hot water till softened, drain well. Arrange rice vermicelli into “8” shape bowl, set aside.
- Stir fry pork, preserved vegetable, sugar snap peas, chilli until cooked, add seasonings and mix well, pour into the middle of “8” shape bowl and serve.
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