I have stewed pork chop canned and stewed pork sliced canned. I found there are some leftovers: napa cabbage, carrots, spring onions, and a few shiitake mushrooms; best to use them before they expire.
Google: “Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles or rice sticks, but they should not be confused with cellophane noodles, a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself.”
“Canned stewed pork chops are slow-cooked pork chops preserved in a can with a savory sauce, offering a convenient, fully-cooked food option. They are submerged in flavourful broth for preservation, allowing for a long shelf life. These chops can be eaten alone or used in stir-fries with noodles and vegetables.”
This is a quick and simple way to get a meal on the table. My cheat stewed pork gives extra flavour to vermicelli along with vegetables and chicken stock caramelised. Let’s get a creative new meal!!!
Ingredients
4 block vermicelli
8-10 napa cabbage, cut to bite size
6 shiitaki mushrooms, soked overnight in hot boiling water, cut to bite size next day, reserved mushrooms liquid
4 stalks, spring onions, cut about 1 inch long
1 Tbs soy sauce, marinate vermicelli
3-4 carrots, cut into bite size
1 canned sliced pork, about 210 g
1 1/2 canned stewed pork chop, about 630 g
3 Tbs oil
1 Tbs minced garlic
100 ml water, to add into chicken powder stock
3 Tsp chicken powder stock
15 ml water
1/2 Tbs oyster sauce
1 1/2 Tsp soy sauce
1/8 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Method
Mix well 100 ml water with chicken powder stock, and set aside. Soak vermicelli in hot boiling water until softened and drained. Then marinate with soy sauce for colouring. Set aside. Heat oil in wok on medium heat. Brown garlic for 1 minutes. Add carrots, napa cabbage, mushrooms and about 25 ml of mushrooms liquid; cook for 3-4 minutes.
Next add chicken powder stock mixture, salt, pepper, vermicelli, 1/8 c chicken stock, stewed pork sliced cut into bite size with the fat oil that comes with it in the canned, stewed pork chop with the fat oil that comes with it in the canned, and spring onions.
Cook for 5-8 minutes and stir to mix well everything with spatula and a pair of chopsticks or tong. Now add 15 ml water, oyster sauce and soy sauce, toss to combine well. Check seasoning and serve with a glass of white wine.
Note: You can use sliced beef, pork, chicken, or fish instead of stewed pork chop and sliced. You may add seafood, or just use koay teow, udon, and egg noodles (Hokkien mee) only. You may want to follow the instruction on the koay teow and egg noodles packet to cook. You can add broccoli, cauliflower, buk choy, choy sim, fish cakes, pork balls, fish balls, asparagus, shallots, sliced mushrooms and capsicums.
https://helenscchin.com/2020/11/06/stewed-pork-chop-and-pork-sliced-vegetables-vermicelli/
You might want to try these recipes below:
https://helenscchin.com/2021/05/23/stewed-pork-chop-luncheon-pork-koay-teow-with-vegetables/
https://helenscchin.com/2021/09/11/char-koay-teow-bee-hoon/
https://helenscchin.com/2020/11/28/stewed-pork-udon-and-vermicelli-noodles-with-vegetables/
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