Cantonese style fried kuay teow

10517596_10203322268290292_8594772522499740861_nver the weekend, I saw a mummy posted how to cook “wan tan hor” for the long who refuses to eat. Hope that particular mummy finds this. You actually gave me an idea on cooking this for my girl. It’s an attempt without soy sauce, salt and oyster sauce again. And, my girl’s first time eating kuay teow too! It is easy steps too!

Ingredients:
Kuay teow (pan fry with one tbsp grape seed oil and set aside)
Vegetables stock (I used celery, tomatoes, carrots, potatoes – boiled for an hour)
2 stalks celery, finely sliced (I used celery because of its natural sodium)
Some mustard leaves, finely sliced
Pork or any meat (marinated with grape juice and corn flour)
Corn flour water (1 tbsp cornflour and water)
Two eggs, lightly whisked with black pepper and 1 tsp cheddar cheese)
Minced garlic and onion
Rice Bran oil (or any cooking oil)

To cook sauce:
1. Stir fry onion and garlic until fragrant in oil.
2. Add in pork and celery. Stir fry for 2 minutes.
3. Add in stock and let it come to a boil for a minute.
4. Add in mustard leaves, egg and corn flour water. Let it come to a boil for a minute.

Done! Pour it onto the pan fried kuay teow. Isn’t it easy?

My 19m1d is not really a fan of kuay teow. But I am happy that besides chicken, she is chewing and swallowing pork too! She didn’t eat much of her serving but nimble on the button mushrooms I cooked for dinner (which she asked for it). =.=”

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