Ingredients and Tools
- stir-fried ho fun, pork/beef
- stir-fry seasoning: salt, MSG, dark soy sauce, light soy sauce, cumin powder (or use ho fun seasoning directly)
- other seasonings: white pepper
- cucumber, gluten puffs, mung bean sprouts, eggs, garlic cloves, scallions, starch
- basin, plate > suggested purchase plan: buy bagged fresh ho fun on platforms like Taobao or grocery apps; usually sold starting at 1 jin, refrigerated shelf life up to two weeks, and comes with ho fun seasoning!
Measurements
- ho fun amount is 250 g/person; if you need a larger portion, add 100g/person, round down.
- cucumber shreds 30g/person, gluten puffs 30g/person, mung bean sprouts 30g/person, beaten egg 1/person.
- smashed garlic cloves 2/person, scallion 1/person
- ho fun seasoning can be added at 20g/person; if preparing your own stir-fry seasoning, use 10g salt + 2g MSG + 3g cumin powder.
- starch can be prepared at a ratio of 100g meat + 5g starch.
- dark soy/light soy are 10ml/15ml per 250g ho fun.
Steps
- Chop scallions (separate white and green parts), smash garlic cloves, set on the cutting board for later.
- Beat the eggs, ladle a bit of egg white into one bowl, put the rest into another bowl for later.
- Put mung bean sprouts into a pot, boil on high heat for 60 seconds. Remove sprouts, rinse with cold water, set in a plate for later.
- Cut cucumber into shreds and set in a plate for later; can be placed together with the sprouts.
- Handle gluten puffs, put in a separate plate.
- Cut meat into thin strips, add starch and the egg white from the bowl, white pepper, and mix clockwise until even.
- Note: store-bought liangpi usually has cooking oil on the surface; you can rinse with tap water. Gluten puffs are the same.
- Note: after washing gluten puffs, use your hands to squeeze out a lot of the water (no need to use too much force). Heat the wok and stir-fry the meat.
- Add cooking oil, when the wok is hot, pour it out.
- Pour in the prepared meat, stir-fry evenly until it changes color, put into a bowl for later. Stir-fry the ho fun.
- While the wok is hot, add 20g cooking oil (people with high blood pressure can reduce the amount), add scallion whites and garlic to stir-fry until fragrant.
- Add ho fun, drizzle in dark soy for color, stir-fry evenly then add ho fun seasoning, continue stir-frying.
- When the ho fun is about to turn translucent, add the cooked shredded meat and gluten puffs, and add light soy for umami, stir-fry twice briefly.
- Add sprouts and cucumber shreds, stir-fry until the ho fun is completely translucent.
- Turn off the heat! Final steps.
- Sprinkle in scallion greens for garnish, lift the wok.
- Pour into a plate, start eating.