Seafood White Bee Hoon/ Vermicelli 海鲜白米粉

A quick, easy-to-cook, and delicious white bee hoon stir-fry, simmer in flavourful chicken stock along with egg and seafood, perfect for any day. :)

Ingredients:

材料

130g Dried Bee Hoon/ Vermicelli, soaked to soften. 米粉

1 tbsp Garlic 蒜茸

3-4 slices Ginger 姜

1 Large Egg, lightly beaten 鸡蛋

20 Clams 哈利/啦啦

6 *Prawns 虾

1/2 *Squid  乌贼

*Season prawns and squid with some salt, white pepper, sesame oil and Shao Xing Hua Tiao cooking wine. 虾和乌贼加入少许盐，胡椒粉，麻油，绍兴酒调味

500g Chicken Stock 上汤

Fish Sauce & White Pepper, add to taste 鱼露和胡椒粉 适量

A handful of Vegetables - BokChoy or Choy Sum 小白菜/菜心

1 stalk Spring Onion 青葱

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Method: 

步骤

1. Add some oil in Song Cho stainless steel wok. Turn on medium heat.

松厨锅里加入适量的油（冷锅下油）。

I cooked this dish using Song Cho stainless steel wok, 

a multiply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

2. Stir fry garlic and ginger until fragrant, push the garlic and ginger aside, pour in the egg.

把油烧热后加入蒜茸和姜，爆香。加入鸡蛋。

3. When the egg is half-cooked, stir in chicken stock. Turn to high heat, bring to a boil.

鸡蛋炒至半熟，加入上汤，煮滚。

4. Add in the rest of the ingredients (except spring onion). Let simmer until cooked through. Stir in spring onion, serve right away.

加入其余的材料（除青葱），煮至熟透，加入青葱，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

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Enjoy!