Tuesday, 28 October 2014

Fried Vermicelli With Pumpkin 南瓜炒米粉

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!


Ingredients


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

Pumpkin

Dried mushrooms

Dried scallops

Pork

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

Seasonings


2 tbsp Chinese cooking wine
1 tbsp oyster sauce
2 tbsp dark soya sauce
1/2 tsp salt
2 tsp sugar
200ml water
a dash of pepper


Method


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

Photobucket

The theme for October 2014 is Pumpkin

Hosted by Eileen's Diary


Hosted by Miss B of Everybody Eats Well In Flanders and 
co-hosted by Charmaine of Mimi Bakery House



9 comments:

  1. more like 炒冬粉style,must be very very yummy, i like it.

    ReplyDelete
  2. I think I've never tried pumpkin in bee hoon too. Your mee hoon looks so nicely cooked, I wish to try this!

    ReplyDelete
  3. Hello there,
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    ReplyDelete
    Replies
    1. Thanks for the invitation! I have just joined!

      Delete
  4. Hi doris,
    Thanks for sharing this! Would love to try it, but dried scallop is a luxury item for me, I probably only have 5 pieces left, must wait till next trip to Singapore to stock up more :)

    ReplyDelete
    Replies
    1. Hi Miss B, You can use dried shrimps as substitute for dried scallops.

      Delete
  5. Hi Doris. Long time didnt drop by here. ^^

    I love bee hoon. But never add pumpkin into my bee hoon before. Interesting recipe.

    ReplyDelete
    Replies
    1. Hi Rose, Thanks for dropping by. Welcome back!:)

      Delete

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