Fried bee hoon is the staple food for any celebration or family gathering. To cook for more than 60 guests that came to our home, we had to shred and prepare the ingredients really early. For a fuss free and easy bee hoon trick, always cook your Bee hoon in hot water to soften for about 10-12 minutes until it turns soft and soak it in cold water for another 10 minutes before cooking.
2 packets of bee hoon, soaked before cooking
3 big slices of ginger
1 or 2 whole Lettuce cut in thin slices
2-4 carrots cut in thin slices
Marinated mushroom slices prepared earlier (Will share more on that later on)
2 tablespoon of Mushroom oyster sauce
1 teaspoon of Mushroom seasoning
1 tablespoon of Salt
1 big cup of Water
1 tablespoon of Light Soya Sauce
Start with cooking the lettuce and carrots together first. Heat the wok and add canola oil. Add ginger slices until browned and removed from wok. Stir in lettuce and add salt to retain vegetable colour and mix evenly. Once cooked remove from wok and repeat the same process for carrots with marinated mushroom slices . Put vegetables aside and wash wok with water.
Cooking the bee hoon, we do not need to add any more oil as the vegetables are already cooked with them. Pour the big cup of water and heat it up. Mix mushroom oyster sauce, salt and any mushroom seasoning if desired and add them into the boiling water. Stir in the soaked bee hoon and start mixing them with a chop stick and thong. Pull the bee hoon up as high as you can to ensure that the bee hoon do not break or get stuck in a bundle. Repeat it till bee hoon is loose and add in the vegetables. Taste along the way and if you need to add more seasoning or salt add in moderation.
Continue pulling bee hoon up the sky until they are all evenly cooked and loose. Once done place it in serving pot and serve while hot. Add more ingredients if you like.