Fried Bifun

Ingredients

• 120 grams Bifun
• 100 grams Pork
• 1 tbsp Vegetable oil
• 100 grams Squid
• 1 as required Wood ear mushrooms
• 10 Dried shrimp
• 6 Chinese chives
• 1 leaf Cabbage
• 1/2 Red pepper
• 1 clove Garlic (finely chopped)
• 1 tsp Sesame oil
• 1 tbsp Soy sauce
• 1 tbsp Shaoxing wine
• 100 ml Soaking liquid of dried shrimps
• 1 tbsp Oyster sauce
• 1 tsp Usukuchi soy sauce
• 1 tsp Fish sauce
• 1/2 tsp Sugar
• 1 pinch Salt

Instructions

1. Soak the dried shrimps in boiled water for about 1 hour to rehydrate.
2. Rehydrate the wood ear mushrooms.
3. Cut the squid and cabbage into bite-sized pieces.
4. Cut the Chinese chives into 5 cm lengths.
5. Julienne the red pepper.
6. Cut the pork into bite-sized pieces and mix with the seasonings.
7. Combine the flavouring ingredients.
8. Soak the bifun in plenty of hot water for 2 minutes.
9. After 2 minutes drain in a colander and quickly rinse with cold water.
10. Drain well and cut into 10 cm lengths.
11. Heat a wok and pour in 1 tablespoon vegetable oil.
12. Add the pork and fry.
13. Once the pork is almost cooked, add the garlic.
14. Add all the ingredients except the squid and Chinese chives, and continue to fry.
15. When the squid turns colour, add the flavouring ingredients and bifun.
16. Continue to cook to allow the bifun to absorb the soup.
17. Once the bifun absorbs the soup, add the Chinese chives.
18. Drizzle over 1 tablespoon of sesame oil to finish.
19. Transfer to the serving dishes.