(Serving for 4)

• 2 bundles of Sin Hua mee-suah
• 300 grams of minced meat
• 150 grams Bunashuimeji mushrooms, bottoms trimmed
• 200g broccoli, ends trimmed and separate to smaller florets
• 1 carrot, peeled, half sliced and half shredded
• 1 tbsp of olive oil
• ginger, cut into strips
• shallot and garlic, sliced thinly
• 2 tsp cornstarch
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• salt

1. Marinate the minced meat with cornstarch, salt and 2 tbsp light soy sauce for at least half an hour.
2. Heat a large pot of water with a little olive oil and salt added.
3. When the water is boiling, add sliced carrots and broccoli and blanch for 3 minutes. Take them out and set aside. Arrange blanched vegetables on a serving plate.
4. Add mee-suah to the water previously used to blanch vegetables. Cook for 10 to 12 minutes or until tender but still firm. Drain the mee-suah, rinse with cold water. Drain well; set aside.
5. Heat a non-stick pot till hot. Add 1 tbsp olive oil and saute the garlic, shallot and ginger until fragrant. Take them out and set aside
6. Stir-fry the minced meat for 3 minutes. Add the mushrooms, shredded carrot and a little water. Add salt, light soy sauce and dark soy sauce. Cover and simmer for 15 minutes, stirring occasionally. The minced meat should be just moist after cooking and not soaking in gravy.
7. Pour on top of the mee-suah. Garnish with fried garlic, shallot and ginger.

Contributor Details

Contributed by Rose Seo
Tasty, Healthy Recipes Contest 2011

Ref: U11