Fried Rice Vermicelli with Dried Turnip & Chinese kale

Sotanghon Guisado na may Tuyong Labanos at Chinese Kale
Fried Rice Vermicelli with Dried Turnip & Chinese Kale
菜脯玉蘭炒米粉

Sangkap	Panimpla
450g sotanghon 40g chinese mustard 80g chinese kale 80g binalatang hipon 80g karne ng baboy 1 itlog	1 kutsaritang fish sauce 1/2 kutsaritang toyo paminta 2 kutsarang sabaw
Ingredients	Seasoning
450g Rice Vermicelli 40g Chinese Mustard 80g Chinese Kale 80g Shelled Prawns 80g Lean Pork 1 Egg	1 teaspoon fish sauce 1/2 teaspoon dark soya sauce Dash of pepper 2 tablespoons stock

Pamamraan

Ibabad ang sotanghon sa mainit na tubig ng limang minuto. Hanguin at patiktikan. Hiwain ng pino ang mustard at chinese chive. Hugasan ang binalatang hipon. Hiwain ang karne ng baboy. Ibabad sa arina. Batihing mabuti ang itlog.
Ipainit ang kawali, lagyan ng mantika. Iprito ang binalatang hipon at karne ng baboy hanggang maluto. Ihalo ang mustard. Ilagay ang itlog at chinese kale. Sama-samang igisa.
Ilagay ang sotanghon at igisa. Dahan-dahang ibuhos ang sabaw.
Pahinaan ang apoy. Ihalo ang fish sauce, toyo at paminta. Igisa hanggang maluto.

Method

Soak the rice vermicelli in boiling water for 5 minutes. Scoop out and wind dry. Dice preserved mustard and Chinese chives. Rinse shelled prawns. Shred lean pork. Marinate briefly with cornflour. Toss the egg well.
Heat the wok. Pour in dash of oil. Soak the shelled prawns and lean pork in oil until cooked. Saute the preserved mustard until fragrant. Put in the egg and diced Chinese kale. Stir-fry together.
Put in the rice vermicelli and stir-fry together. Pour in the stock slowly.
Turn to low heat. Put in the fish sauce, dark soya sauce, pepper. Stir-fry thoroughly.


Ingredients	Soak the prawns and shredded meat in hot oil until cooked.	Put in rice vermicelli and stir-fry

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