Rose’s Kitchen

Foochow Fried Nien Kow


250g Nien Kow sticks

2 chinese sausages

200 g pork fillet

300g chinese cabbage

2 stalks leeks

1/2 carrot

8 dried shitake mushrooms

6 tbsp cooking oil

6 cloves garlic, chopped

few sprigs coriander leaves


1 tbsp oyster sauce

1 tbsp light soya sauce

1 tsp sesame oil

1/2 tsp vetsin

a dash of pepper

water (about 2 cups)


1.  Soak Nien Kow in water for 24 hours to soften. Drain before use.

2.  Soak mushrooms in water till softened, squeeze out excess water and cut into strips.  Wash chinese cabbage leaves and cut into 2 cm widths.  Wash and slice leeks diagonally.  Skin and cut carrot into thin slices.

3.  Cut pork fillet and chinese sausages into thin slices.

4.  Heat 3 tbsp oil in wok and fry half the chopped garlic until fragrant.  Add the sliced pork, stir-fry very quickly over high heat, then add the sliced mushrooms and stir-fry for a while.  Add sausages, carrots, leeks and chinese cabbage.  Pour in some water and add seasoning according to taste.  When vegetables are done, remove from heat and set aside.

5.  Heat another 3 tbsp of oil in wok and fry the remaining chopped garlic until fragrant.  Add the Nien Kow sticks and 1 tbsp oyster sauce.  Keep frying and adding water until the Nien Kow is soft.  Add the cooked vegetables and pork and let simmer for another 5 minutes. 

6.  Transfer onto serving plate, garnish with coriander leaves and serve hot.


March 3, 2007 - Posted by | Rice and Noodles

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