Food, travel, recipe & sights

Most olden Chinese homes store a can or two of the canned stew pork. Some are pork leg with mushroom and chestnuts while some are just pieces of fatty pork.

Stuffs like these probably can kill several years off our lives. But hahahaha, let’s indulge in them once in a blue moon. One trick I adopt to lessen the guilt is to put the whole tin, after opening the top, into the freezer for a few minutes. A thick layer of saturated fat will form. Skim off that piece of white, heart clogging fat and flush it down the sink. There…you have only soya sauce gravy.

Balance the meal with lots of vegetables. Probably, it is less fattening than say, a thick slab of Western burger.

Dried Chinese black mushrooms will absorb the gravy nicely.

Soak the beehoon or rice vermicelli till soft.

Fry everything in a wok. Do chop some garlic and stir fry them before adding the vegetables and mushroom.

Fry some egg omelette and cut them into thin slices as garnish. Add some red chillies and spring onion, and you have an impressive dish of fried beehoon.

The rough estimates:

1 can of stew pork

1.5 pieces of rice vermicelli (use the Made in China brand which is thicker and firmer)

Vegetables of your choice like bean sprouts, cabbages, kailan, mushroom.

Usually, no other flavour is required because the can stew pork is extremely flavourful.