CHINESE RICE & NOODLES 1 -Singapore Stir-fried Rice Vermicelli. 星洲炒米

Ingredients:-
Rice vermicelli 1/2 pack.
Barbecued pork 1 bowl,
Shelled prawns 5 pcs. (Cut small.)
Onion 1/2 pc.(sliced)
Cooked black mushrooms 6 pcs.(sliced)
Capsicum 1/2 pc. (sliced)
Egg beaten 1 pc. (fried & sliced)
Bean sprouts 1/2 pack
Spring onion 2 stalks (cut 2 inches)
Shallots 2 pcs.(sliced)
Curry powder 2 tsp.

材料：-
米粉 1/2 包、叉燒 切絲 1 碗、中蝦去殼切大粒、
洋䓤 1/2 切絲、熟冬菇 6只切絲、靑椒 1/2 只切絲、
旦 1 只煎成旦皮切絲、芽菜 1/2 包、䓤段 2 條、干䓤 2 粒切片。
咖喱粉 2 茶匙。

Seasoning:-
chicken stock 1/2 bowl, salt, soya sauce, sesame oil, white pepper.

稠味汁：-
雞湯 1/2 碗、鹽、生抽、麻油、胡椒粉。

Method : -
1) Cook rice vermicelli in warm water until tender. Drain & cover in warm with
a towel, let the warm steam itself. (this method make the noodles QQ and nicer)
2) Prawns marinate with salt & pepper, fry until half cooked, add BBQ pork
stir fry a second, take out.
3) Sir fry shallots, onion、capsicum、mushroom & bean sprouts. Take out.
4) Heat 2 tbsp oil and sauté curry powder. Stir rice vermicelli with chopsticks.
Add seasonings and put all ingredients and stir fry until sauce absorbed.
Serve hot.

做法：-
1）先用温水將米粉煮至軟身，瀝干；用毛巾蓋住好使本身熱氣焗之，此法使粉有彈力。
2）虾粒用盐、古月粉稠味炒至半熟；加入叉燒略兜勻，盛起。
3）下油炒香干䓤片、洋䓤、青椒、冬菇及芽菜，盛起待用。
4）下油2湯匙，加入咖喱粉爆香。下米粉用筷子炒勻，放入稠味料，拌炒至
米粉熟透， 加入上項各配料，再炒勻，上碟供食。