STEP 1.Place the pork into a mixing bowl and pour in soy sauce and rice wine.
STEP 2.Sprinkle white pepper, five spices, and cornstarch. Mix well and set aside.
STEP 3.Soak the mushrooms in a bowl of cold water, cut off the stems of mushrooms. Slice the mushrooms thinly.
STEP 4.Soak the rice vermicelli in a separate bowl for 10 minutes. Set the noodles aside.
STEP 5.Heat a tbsp of oil in a wok, pour in the eggs, cook until firm, flip once until they cook. Remove egg and allow to cool. Then thinly slice in a plate.
STEP 6.2. Stir in garlic and dried shrimp and cook until the shrimp becomes fragnant.
STEP 7.Add in the pork and cook for about 4 minutes. Stir in onions and carrots and cook until the carrots begin to soften for about 3 minutes
STEP 8.Finally add beans, napa cabbage, and sliced mushrooms. Cook and stir. Transfer in a bowl.
STEP 9.Heat remaining oil in the wok then stir and drain the noodles. Cook and stir for a few minutes. Scrape the mixture into a serving bowl and garnish with cilantro.
Nutrition value
0
calories per serving
< 1 g Fat< 1 g Protein< 1 g Carbs< 1 g FiberOther
Current Totals
< 1 g Fat
< 1 g Protein
< 1 g Carbs
< 1 g Fiber
MacroNutrients
Carbs
0 g
Protein
0 g
Fiber
0 g
Fats
Fat
0 g
Vitamins & Minerals
Calcium
0 mg
Iron
0 mg
Vitamin A
0 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
1 mcg
Vitamin B12
0 mcg
Vitamin C
0 mg
Vitamin E
0 mg
Copper
0 mcg
Magnesium
0 mg
Manganese
0 mg
Phosphorus
1 mg
Selenium
0 mcg
Zinc
0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
