Wednesday, February 18, 2009

Yee Mee

Decided to cook something light and fast for dinner and made simple variation to the cantonese yee mee recipe. Heat up the wok, stir fry garlic, sliced fish cake, and mushrooms. Pour in chicken stock. Add thick soy sauce, oyster sauce, salt and corn flour for thickening. Pour the gravy on top of the noodle. Serve it with shredded chicken and bean sprouts.

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