Fried Vermicelli With Pumpkin 南瓜炒米粉
Recipe source : Adapted from Madame' Huang's Kitchen
Accordingly to Carolyn Phillips, this fried vermicelli with pumpkin is a Taiwanese Fall favourite. I was surprised that the pumpkin strips shown in the picture of her blog did not turn mushy after stir-frying. I wanted to test out whether the pumpkin strips will remain whole in my fried vermicelli! Well, the trick was not to overcook the pumpkin strips.
The other thing I noticed was that Carolyn used lots of wine in her fried vermicelli. I love wine in cooking! So this recipe was definitely a "must-try"!
The result ? Well, the taste was equivalent to our local version of the Hokkien bee-hoon, albeit with lots of pumpkin, meat and mushrooms and it was very nicely flavoured with wine!
Yummy! Try it for yourself!
300g pumpkin, cut into thin strips
20g dried scallops, soaked and shredded
5 black mushrooms, soaked and cut into thin slices
300g dried vermicelli, soaked until soft, then drain and set aside
2 green onions, cut into sections and separate the whites from greens
200g lean pork, cut into slices
5 tbsp cooking oil
Vermicelli or bee-hoon
Marinade for pork
1 tsp soy sauce
1 tsp tapioca flour
1 tsp Chinese cooking wine
Pork with marinade ingredients
Sliced mushrooms, shredded dried scallops and pumpkin strips
2 tbsp Chinese cooking wine
1 tbsp oyster sauce
2 tbsp dark soya sauce
1/2 tsp salt
2 tsp sugar
a dash of pepper
1. Marinate the sliced pork with the marinade ingredients and set aside for about 15 minutes.
2.. Heat wok until very hot and add 2 tbsp cooking oil. Saute the white parts of the spring onion.
3. Add in the marinated pork and stir-fry until the pork pieces turned whitish. Remove and set aside.
4. In the same wok, add in remaining cooking oil and stir-fry mushrooms, pumpkin and dried scallops.
5. Add in seasonings and water and allow to simmer for about 3 minutes. Then add in the fried pork slices and continue to simmer for further 2 minutes.
6. Add in vermicelli and using a pair of chopsticks, mix the vermicelli to ensure it is evenly coated with gravy.
7. Continue stirring until almost dry. Switch off flame and dish-up.
8. Garnish with spring onion.
I am linking this post to Little Thumbs Up
The theme for October 2014 is Pumpkin
Hosted by Eileen's Diary
Hosted by Eileen's Diary
I am also linking this post to My Treasured Recipes # 3 - Taste of Autumn (Oct/Nov 2014)
Hosted by Miss B of Everybody Eats Well In Flanders and
co-hosted by Charmaine of Mimi Bakery House