INGREDIENTS

• 1 packet bee hoon
• 2 cans pork leg
• 300g cabbage
• ½ carrot (sliced)
• 4 cloves garlic (chopped)

Sauce:

• 2 tbsp oyster sauce
• 2 tbsp dark soya sauce
• 1 tbsp light soya sauce
• 200ml water
• pepper

METHOD

1 Soak bee hoon in water for about 15 minutes until  softened. Drain and set aside.

2 Mix all ingredients for sauce. Stir well and set aside.

3 Heat wok over medium-high fire, add 2 tbsp of oil to heated wok and swirl. Stir fry garlic until fragrant. Add pork leg, cabbage and carrots and fry for a while.

4 Add sauce mixture, cover wok with lid and braise until cabbage is soft.

5 Add bee hoon into wok and toss evenly with chopsticks. Allow bee hoon to braise over medium fire for several minutes until most of the gravy has been absorbed.

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NOTE

• To prevent bee hoon from sticking to wok, reduce to medium fire and ensure there is enough liquid when braising bee hoon.