Fried Rice Vermicelli With Roast Pork

It seems to me that time simply passes by more quickly in this day and age. We still have the same amount of seconds in a minute, minutes in an hour, hours in a day, days in a week, weeks in a month and months in a year. But strangely, it feels like they all seemed to have been reduced in this fast paced, globalized world today. Everyday seems like a day with endless list of things to do and appointments and people to chase. At least this is what I've been feeling especially in the last few months. Thus, my absence from blogging. Too many happenings to mention here and I don't even know where to start. Well, I guess holding a busy job and rushing through mad traffic flow on every work day compounded such feeling. Not forgetting attending to errands and commitments on the home front too. I know there are millions of people out there who feel the way I do. With rushed days where mostly were survived on quick lunches in between meetings and dinners at the nearest, most convenient place on route home, a simple and quickly prepared meal at home can truly bring great delight and happiness. So, here today is a simple and very popular Asian quick meal loved and cooked by many - whether as a quick meal, a proper meal or even for a potluck party. No matter what meal setting may be, fried rice vermicelli is always a favorite for many.

Ingredients:

200g rice vermicelli ('mai fun'; 'mi fern'), soaked in water for 20 mins then drained well
200g store-bought Chinese roast pork, sliced - 1cm thick
3-4 cloves garlic, chopped
1/2 inch ginger, chopped
1 carrot, shredded
8 dried Shiitake mushrooms, soaked in hot water till soft then sliced thinly
A handful bunch of Asian green veggie
3-4 tablespoons cooking oil
1 tbsp sesame seed oil
2 tbsp teriyaki sauce
3 tbsp light soy sauce
1 tsp dark (thick) soy sauce

Heat oil in a wok. Add in the garlic and ginger. Fry until brown and fragrant. Add in the roast pork, carrot, mushrooms. Stir for a few minutes. Add half cup water, soy sauces, teriyaki sauce. Cover with lid for 5 minutes. Add in the veggie and more water if it dries out. Bring to a boil again, then add in the rice vermicelli. Stir well to ensure the rice vermicelli is well coated with the sauce and ingredients. Add more light soy sauce if it's not salty enough. Add some water bit by bit if it's too dry. Keep stirring until rice vermicelli is soft and cooked to the bite. Serve hot on a plate garnished with sliced fresh chili and crispy fried shallots.

Happy cooking :D

petite nyonya