I haven’t been cooking for so long. My budget is starting to mess up as I spend a lot on food deliveries. So today, I promised myself I’m gonna cook something so that I get to minimize the urge to order again. Besides, there are still tons of recipes in my database I haven’t tried yet. So it’s Bihon with Stewed Pork today.
I kinda followed the same recipe I did with the sotanghon but this time, I used bihon (vs sotanghon), stewed pork (vs pork leg) and I added carrots and mushrooms. After I cooked when I realized I have chestnuts in the fridge, I wish I added it but still the dish turned out good! Bihon is really a Chinese comfort food and it never fails to deliver in flavors and taste. I must say though sotanghon tastes better than bihon.
Bihon with Stewed Pork
Ingredients
- 2 Tbsp Olive oil
- 6 Pieces shallots sliced
- 2 Cans Stewed pork
- 1 Piece Cabbage Sliced thinly
- 1 Piece Carrot Sliced thinly
- 5 Pieces Shiitake mushrooms Sliced thinly
- 454 Grams Sotanghon Submerged in boiling water for 10 minutes
- 5 Tbsp Soy sauce
- 1 Tsp White pepper
Instructions
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In a wok, heat oil over high heat
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Add shallots and cook for 2 minutes
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Add stewed pork (including the juices)
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Add mushrooms, carrots and cabbage. Continue to cook for 10 minutes
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Add bihon, soy sauce & white pepper. Mix ingredients thoroughly.
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Serve and enjoy!
Recipe Notes
Inspired by The Domestic Goddess Wannabe
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