Fried Bee Hoon (Malay-style)

This dish is an all-time favourite of my two boys.  One can use any kinds of vegetables and I also added beef slices in my recipe.

Ingredients (to serve 4 persons):
400 g dried bee hoon (rice vermicelli - Wai Wai Brand if possible), to be soaked in warm or cold water for 2 minutes and drained

300 g beef, to be thinly sliced (against the grain)
1 tsp cornflour
1 tbsp light soy sauce

20 g dried mushrooms, to be soaked in warm water until soft, drained and thinly sliced
20 g dried black fungus/wood ear/cloud ear (telinga tikus), to be soaked in warm water until soft, drained and thinly sliced
20 g french beans, to be thinly sliced (at a slant)
1 sheet dried tofu skin, to be soaked and cut into thin strips
100 g carrots, to be peeled and thinly sliced (at a slant)

Stir-fry Ingredients:
1 medium-sized onion, to be peeled and finely diced
4 pips garlic, to be peeled and finely diced
1 stalk red chillie, to be deseeded and finely diced
1 stalk green chillie, to be deseeded and finely diced
400 ml water
4 tbsp light soy sauce (kicap putih)
ground white pepper and salt to taste

6 tbsp cooking oil

Method:
In a bowl, combine beef slices, cornflour and light soy sauce together.  Heat 2 tbsp cooking oil in a wok over medium heat and stir-fry beef slices.  Once the colour changes, remove to a bowl and leave aside.  Do not overcook the beef slice or else it will turn hard and chewy.

Heat the balance of cooking oil in a wok and add diced onions, garlic and both diced chillies. Stir-fry until fragrant and then, add sliced mushrooms, black fungus and dried tofu strips. Then, add water, light soy sauce and pepper.  Bring to a boil before adding the sliced carrots and french beans.

Lastly, add in the bee hoon - portion by portion.  Stir thoroughly and check seasoning.  Serve hot with sliced chillies in soy sauce on the side.

Bon Appetit!