6.继续拌炒米粉直到所有的水份收干为止， 续折腾的米粉，直到所有的液体都被米粉被完全吸收。 加入另一半的樱花虾和炸葱酥。上桌前，绕着锅边缘淋上乌醋和米酒，拌匀即可。
Pumpkin & Sakura Ebi Fried Bee Hoon
200g dried rice vermicelli (bee hoon), soaked in water until JUST soft
300g peeled pumpkin, cut into 1 cm cube-like chunks
5 dried chinese mushrooms, rinsed, soaked till softened before cutting into strips
200g pork belly, cut into strips
4-5 tbsp dried sakura ebi**
2 cups of shredded vegetable e.g. chinese cabbage or cai xin, rinsed
2 cups of bean sprouts, rinsed
2 tbsp fried shallot crisp
1 cup of pork broth (I substituted with water)
1 cup of decanted mushroom soaking water
1 cup of water
salt as required
2 tbsp sugar (I used only 1 tbsp)
1 tsp ground white pepper
2 tbsp cooking oil, preferably shallot oil
1/2 tbsp glutinous rice black vinegar (I omitted)
1 tbsp cooking rice wine
1. In a heated wok, add cooking oil and saute sakura ebi under medium heat until slightly crisp and aromatic. Dish up sauteed sakura ebi and set aside.
2. To the same oil in the wok, add pork belly and pan fry until it renders oil and become slightly brown and crisp on the surface. Add pumpkin chunks and mushroom strips and stir fry until all the ingredients are aromatic. Add cabbage now if using.
3. Add 1/2 tsp salt and stir fry a bit more, before adding a cup of WATER. Stir fry for 5-10 seconds before covering with lid and allow to cook for about 5-8 min until the liquids have mostly evaporated.
4. Add softened bee hoon, as well as pork broth and mushroom soaking water. Give everything a quick stir fry for half a min or so. Cover with lid and turn down flame to medium and allow to cook for 8-10 min until about half of the liquids have evaporated.
5. Open lid and add green leafy vegetables, bean sprouts if using. Toss in half the amount of sauteed sakura ebi and fried shallot crisps. Using a pair of long chopsticks and wok spatula, toss to homogenise all the ingredients with the bee hoon. Season with sugar, pepper and salt at this moment if necessary.
6. Continue to toss the bee hoon until all the liquids have been completely absorbed by the bee hoon.
Add in the remaining sauteed sakura ebi as well as more shallot crisps if desired. Just before serving, drizzle black glutinous rice vinegar, followed by rice wine around the rim of the wok. Give everything a good toss before plating.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).