Ingredients:
- ½ red onion (thinly sliced)
- ½ red chilli (deseeded and cut into thin long strips)
- 1 small carrot (finely julienned)
- 1 handful of wood ears fungus, soaked, washed and thinly sliced)
- ½ cup of fresh crab meat OR replaced by 6 pcs imitation crabsticks (tear into stripes)
- Mung bean vermicelli (soaked, about 1/3 cup, cut into about 2 inches
- 2 sprigs of spring onion, thinly sliced lengthwise
- 2 beaten eggs
- 1 cup homemade chicken stock
- About ½ tsp salt
- 1 tsp chicken powder
- A dash of pepper to taste
Method:
- Heat wok on high heat and put in 3 Tbsp oil.
- Put in onions, stir for 10 seconds
- Then add sliced chilli and fry for another 5 seconds.
- Then add carrots, wood ear fungus and crab meat/crabsticks. Stir fry for 15 seconds.
- Add in chicken stock and bring to a boil. Season with salt and pepper. Taste it and adjust.
- Add in vermicelli and let it absorb the chicken stock until 1/3 of original liquid is still visible.
- Add in eggs and spring onions and toss everything until it dries up.
Note:
- The timing of when you put in the eggs is crucial. The end product should taste moist, but look dry.
- You can replace homemade chicken stock with store-bought chicken stock or water but need to adjust seasonings to taste.
