Ingredients:
1. 500g of organic brown rice bee-hoon
2. 7 to 8 shallots
3. 1/2 clove of garlic
4. Siu Pak Choy vegetable (*can be replaced with cabbage or lettuce iceberg which is salicylate-free)
5. Sunflower oil
6. Sea-salt
7. Sugar (*optional)
8. Prawns (season with sea-salt)
9. 1/2 cup of water.
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1. Soak bee-hoon in a tub of water until soften. Remove from water once softened.
2. Slice garlic and shallots into thin slices. Slice vegetable into thin strips.
3. Heat the wok and pour about 3 tablespoons of sunflower oil.
4. Add the garlic and shallots and fry until slightly browned.
5. Add the prawns and fry until almost cooked.
6. Then add the vegetables. Fry until slightly softened.
7. Finally add the bee-hoon and pour about 1/2 cup of water.
8. Mix everything up and fry until the bee-hoon is softened.
9. Season with sea-salt and sugar IF you desire it to be a bit sweet.
10. Serve hot.
Bon Appetit!
Glad you are back with a recipe. I can't eat shrimp at all. I will try this with chicken. Lately, everything seems to be setting off my allergies. I have to eat very clean and limited...which can get depressing. trying to not think too much about it. There are still choices. Thank you for the recipes. You inspire me to keep going. Hugs and Health, Cyndy
ReplyDeleteYeah, for months and months and months, I was just eating lettuce iceberg, rice, pork and chicken. With just sea-salt and sunflower oil. Even with a churning stomach, I was gagging at the thought of the same meal. Survival won over gagging though!
DeleteThings will get better! :)
Hugs and health to you too.
Looks good - I'll have to try this. Thanks for posting. I hope you are feeling better and have a good day today.
ReplyDeleteThanks Laura. Yeah, I am moving on! :)
DeleteHope you're feeling good too with minimal reactions.