A chicken breast and leftover roast pork became this delicious stir fried hofan dish on Saturday evening. I thought I cooked too much but Speedy, Alex and I ate with so much gusto that there was hardly any leftover.
What about vegetarian Sam? What did she have? She had stir fried hofan too but, instead of chicken and pork, hers had shiitake mushrooms.
Is this hofan dish anything similar to the beef hofan in the archive? Not really. This is less saucy. But that does not mean it is less flavorful. It’s just as delicious as the beef hofan but this is simpler to prepare.
- 2 tablespoons cooking oil
- meat of one chicken breast cut into strips and tossed with salt and pepper
- 4 cloves of garlic minced
- 1 onion sliced
- 1 carrot julienned
- 1 small head small head of broccoli cut into florets
- 1 small head small cauliflower cut into florets
- cooked pork sliced (optional)
- 150 grams hofan soaked in cold water for 30 minutes and drained
- 1 cup bone broth
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- drizzle sesame seed oil
Heat the cooking oil in a wok or frying pan. Add the chicken strips and cook until the edges are lightly browned.
Toss in the garlic and onion. Stir fry for half a minute.
Add the julienned carrot, broccoli and cauliflower. Add the pork slices too, if using. Sprinkle with salt and pepper. Stir fry for another half a minute.
Throw in the drained hofan.
Stir together the broth, soy sauce, oyster sauce and hoisin sauce. Add to the noodles and stir. The noodles will turn opaque. Cook until the noodles have soaked up the liquid. The mixture will be quite dry but the noodles will be glistening with thickened sauce.
Taste. Add more salt and pepper, if needed.
Drizzle in the sesame seed oil. Give the stir fried noodles a final toss. Serve at once.