Recipe By Pei Shuen
Ingredient
1. Extra Virgin Olive oil 橄榄油 15g
2. Garlic 蒜头 2 cloves
3. Hong Kong style ee fu mien 港式伊府面 2 disc
4. Shimeji mushroom 鴻喜菇 1/2 pack
5. **Leek (2inch length) 西式大蒜苗 2nos
6. Carrot 萝卜 50g (julienned)
7. Water 水 180g
8. Vegetarian oyster sauce – mushroom 香菇素蚝油 1 tbl
9. Red date dark soya sauce 鲜枣老抽 1 tsp
10. Soya sauce 生抽 1 tbl
11. Pink salt 岩盐 1 pinch
12. White pepper 白胡椒粉 1 dash
13. Truffle oil 法国松露油 1 tbl
14. Truffle oil 法国松露油 to taste 1 tbl
Preparation
1. Prepare seasoning mixture by combining and stirring ingredients 7 to 12 in a bowl.
2. Remove garlic skin, mince it.
3. Right before cooking, rinse ee fu mien in hot water
Method
1. Heat up wok in medium low, add olive oil and garlic. Sauteed until the beautiful fragrance is out.
2. Add mushrooms and carrot, sauteed, pour in seasoning mixture, bring to boil.
3. Add yellow chive/ leek, ee fu mien and 1 tblsp truffle oil into boiling mixture, stir well, cover to allow simmering for 3 minutes.
4. Let ee fu mien rest for 1-2min, with lid on
5. Pour out ee fu mien, add 1 tblsp truffle oil to further enhance the flavour.
**Yellow chives may replace leek. It pairs well with Ee Fu Mien.
Please feel free to post your query in comment section, thank you.