Recipe: Stir-Fried Mei Fun /Singapore Mei Fun

Mei Fun is a very thin rice vermicelli, sold in package and dry. The best ones are from Taiwan (any products from Pu-li or Hsin-Tsu r excellent)/northern China. I like the Taiwan brand called "green leaf" (can't recall the exact translation but it means green leaf and has a trademark of a piece of green leaf on the pack.)
ps: I don't have my mother's recipe on the computer so I just got these 2 to show u how is it normally cooked. Fairly close though... ^_^

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Stir-Fried Mei Fun

Ingredients:
Vermicelli enough for desried serving (usually cook the whole pack)
Dry small shrimp some
Sesame oil little
onion 1/2
Soy sauce little
shredded pork 6 oz.
Dry mushroom 6 (Soak in water cut shred before use )
Water 1/2 cup
salt little
sugar 3 t.
cabbage 1/2
carrot some
cornstarch 2 t.
oyster sauce little

1:pork shredded mix with salt, soy sauce,cornstarch,sesame oil
,sugar,marinate 15 minuets set side !
2:Soak vermicelli in boiling water for 15 minutes until soft(drain). side side.
3:Wash & Clean carrots,cabbage,mushroom,onion,dry shrimp.
4:Heat oil in wok, after hot turn off fire,use the oil heat
stir-fry the shred pork than add in carrots,
cabbage,shred mushroom until smell come out.
5:Don't open fire first,pour into little oil,mix the
cabbage, onion spread cover the underside,than vermicelli,
top spread the cooked shred pork, carrots, mushroom, dry
shrimp,than spread mixed soy sauce, sugar, salt, oyster sauce
and steam it.
6:Cover the wok's cover,cooked until steam out the side, it's ready
open cover mix all!

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Singapore Mei Fun
Ingredients:
T. = Tablespoon t.-teaspoon

5 oz. Shrimp (shelled) 10 T. Oil
5 oz. Barbecued pork 1 1/2T. Curry
1 Egg 1/2t. Salt

1/2C. Celery (I "long) @
1C. Bean sprouts
1/2C. Spring onion (I "long)
1/2 Egg white (to marinate shrimp)
1/2T. Cornstarch (to marinate shrimp)
10 oz. Vermicelli

Seasoning Sauce
1T. Soy sauce (light)
1/4t. Black pepper
1/2C. Soup stock
1t. Salt

Procedure:
1. Soak vermicelli in water for 15 minutes until soft.
2. Marinate shrimp with 1/2T. cornstarch and egg white.
3. Beat egg, and make a large round thin pancake, cut into
shreds.
4. Stir-fry shrimp in 4 T. oil, add bean sprouts, celery and
season with 1/2 t. salt. Turn off heat, add spring onion
and mix well.
5. Stir-fry curry in 6 T. oil, add the soaked vermicelli.
Use chopsticks to mix well, then pour the
seasoning sauce in. Cover and cook over low heat for 3
minutes.
6. Put all ingredients into pan and mix well with cooked
vermicelli. Serve. Alternative recipe


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