Bee Hoon Salado

Ingredients:

400g bee hoon, soak in cold water for 15-20 mins then scald and drain, cut into shorter lengths
12 tbsp oil
2 hard bean curd, cut into small cubes, deep fry, drain and set aside

For frying:
2 green chillies, finely chopped
2 red chillies, finely chopped
4 cloves garlic, finely chopped
1 big onion, finely chopped

salt to taste
50g dried lily buds, tie each into a knot
50g Chinese mushroom, soak till soft and cut into strips
50g black fungus, soak till soft and cut into strips
50g dried bean curd skin, soak till soft and cut into strips
400ml water
100g french beans, slice diagonally
150g carrot, cut into fine strips
150g cauliflower, cut into florets
4 tbsp light soya sauce
200g spring greens, break or cut into 4cm lengths; separate leaves from stalks
pepper


Method:

Heat oil, add ingredients for frying and salt. Fry till fragrant. Add dried lily buds, mushroom, black fungus and bean curd skin. Mix well. Add water. When boiling, add beans, carrot, cauliflower, soya sauce and pepper. Stir well and cook for a while. Add bee hoon. Mix well. Add stalks of spring greens first, cook for a while then add leaves. Stir well. Add fried bean curd cubes and mix. Serve with pickled green chillies.