- 1 packet bee hoon
- 2 cans pork leg
- 300g cabbage
- ½ carrot (sliced)
- 4 cloves garlic (chopped)
- 2 tbsp oyster sauce
- 2 tbsp dark soya sauce
- 1 tbsp light soya sauce
- 200ml water
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.
- To prevent bee hoon from sticking to wok, reduce to medium fire and ensure there is enough liquid when braising bee hoon.