Recommended Cooking Tool:
Marmite 32cm (Black Enamel Interior)
- 2 packs Enokitake Mushrooms (roots cut off; cut in half across the length)
- 200 g thinly sliced Fatty Beef
- 2 small packs Mung Bean Vermicelli
- 3 cloves Garlic (grated)
- 1/2 Onion (shredded)
- 1 Red Chilli (shredded)
- 1 sprig Spring Onion (cut into short lengths)
- 100 ml Chicken Stock
- 2 tbsp Satay Sauce
- Pinch of Salt
- Pinch of Sugar
- 1 tbsp Oyster Sauce
- 2 tbsp Shaoxing Wine
- 1. Soak mung bean vermicelli in water until soft. Drain and set aside.
- 2. Pour oil into the cold pot. Turn on medium heat and preheat for 4 minutes.
- 3. Stir-fry garlic and onion until fragrant. Add sliced beef and stir until cooked through. Add satay sauce and toss well. Pour in seasoning. Toss for 1 more minute.
- 4. Add chicken stock and mung bean vermicelli. Stir for 2 minutes. Put spring onion on top. Turn off the heat. Serve.
- Cast iron pot conducts heat evenly and reaches high temperature after preheating. Food is seared instantly after it hits the pot, with juices sealed it. The pot retains enough heat to cook through the ingredients within a short period of time, imparting a characteristic caramelized flavour related to stir-fries known as “wok qi”.