

I have stewed pork luncheon, 1 broccoli leftovers, some mixed vegetables and bought koay teow. Therefore, I decided use them before the expiry dates. It has been ages that I have not had koay teow. This is trial and error cooking it.
This recipe is not a noodle soup but stir fry with flavoured caramelised of stewed pork luncheon. As everyone have different taste bud; I recommend that you always check your seasoning well to your taste bud till you get it delicious.
My cheat stewed pork gives extra flavour to koay teow along with vegetables, chicken stock and caramelised stewed pork. You can even slurp up your koay teow and feel satisfied delicious with your bowl clean completely. Let’s cook.
Ingredients
500 g koay teow, cook in microwave 1 minutes, then peel into strips
1 broccoli, cut into florets and stem into bite size
2 canned luncheon pork, about 420 g
300 g mixed vegetables (carrots, peas, and corns)
3 Tbs oil
1 Tbs minced garlic
175 ml water, plus extra 50 ml
3 Tsp chicken powder stock
a dash of oyster sauce
2 Tsp soy sauce
1/4 c chicken stock
2 Tsp salt, extra
1 1/2 Tsp pepper, extra
Method
Heat oil in wok on medium heat. Brown garlic for 1 minutes. Add broccoli and fry for 3-4 minutes. Mix well 175 ml water with chicken powder stock, salt, pepper and set aside.
Next add chicken powder stock mixture, salt, pepper, koay teow strips and 1/4 c chicken stock, stewed pork luncheon pork – cut into bite size with the fat oil that comes with it in the canned. Stir to mix well everything with spatula and a pair of chopsticks or tong. Now add mixed vegetables, 50 ml water, oyster sauce and soy sauce, toss to combined well. Check seasoning and serve with a glass of white wine.
Note: You can use sliced beef, chicken or fish instead of stewed pork. You can use all chick stock instead of some chicken powder. You may want to follow the instruction on the koay teow packet to cook. You can make it noodle soup instead of frying.
https://helenscchin.com/2024/03/26/stewed-pork-luncheon-broccoli-and-mixed-vegetables-koay-teow/
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