干炒糟菜粉干 FRIED TONG KOU RICE VERMICELLI WITH MING QING ZAO CAI

I love this dish...super like, love it too in soup :)  ..One of the foo chow traditional food .

Ingredients

the rice vermicelli and the zao cai( i used only 2/3 of the rice vermicelli

this is what it looks like~the zao cai

** you need to wash of the zao cai before chopping it ..after chopping, keep the extra into the container and put it in the fridge or freezer.

this is it after clean & chopped (1 small bowl in this recipe)

**soak the rice vermicelli till soft before put into boiling water for 2-3 mins and drain..put into cold water(just "air paip") and drain.

after boiling and drained

**these are the rest of the ingredients:  for this recipe, i x put the egg :)

pork, chicken breast &garlic..u can put in prawn or other seafood that you prefer :)

methods:

1.  Heat wok, make sure its hot enough..put in the meat..stir for a while then put in the garlic. ( I put garlic after the meat to prevent them to burn as u need quite high heat to fried this dish)

2.  Then, pour in the "zao cai", stir for a while/till fragrant.You can smell the nice smell from the vege.. soury.

3.  Make sure the meat is cooked before you put in the rice vermicelli..

4.  Blend well in the wok and add in some chicken stock (powder) and salt before serving.