I decided to cook this ethnic HengHua dish (香炒兴化米粉) upon request and especially after not doing so for at least 2 years.
This time, I modified and improvised a little with the stock that was critical to the dish. I blended the vegetables to be used in the stock so finely that whilst they are not immediately visible to the eye, their goodness is wholly absorbed by the beehoon (rice vermicelli) and complements the shelfish impeccably.
This time, I modified and improvised a little with the stock that was critical to the dish. I blended the vegetables to be used in the stock so finely that whilst they are not immediately visible to the eye, their goodness is wholly absorbed by the beehoon (rice vermicelli) and complements the shelfish impeccably.
Enjoy!
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