Braised Mee Pok with Quorn Meat Free Mince and Mushroom
Listed as one of the best street food around the world, this dish is commonly found in Singapore’s hawker stall. Re-create this local favourite at the comfort of your home, and give it an extra spoon of our Quorn Mince for an indulgent yet guilt-free meal.
A Little Effort
- 150g Quorn Meat Free Mince
- 200g dried Mee Pok (or any other suitable noodle)
- 4 pcs oyster mushroom – sliced
- 4 pcs shitake mushroom – sliced
- 400ml vegetable consommé (refer to recipe below)
- 1 tsp vegetarian oyster sauce
- ½ tsp sugar
- Ground white pepper powder
- Dark soy sauce
- 8 pieces choy sum – poached
- 300g Chinese cabbage
- 300g celery
- 300g carrot
- 200g white onion
- 200g dried soy bean – soaked in water for an hour
- 10g white peppercorn
- 3L water
- Quick poach Mee Pok in boiling water for 10 seconds and rinse it under running water to cool down. Set aside.
- Heat up wok over medium heat. Add oil, oyster mushrooms and shitake mushrooms and sauté till fragrant.
- Add in Quorn Meat Free Mince and stir.
- Add vegetarian oyster sauce and sugar to the mixture, bringing it to a boil. Season with white pepper powder and dark soy sauce.
- Add in Mee Pok and braise in mixture till it reaches the desired consistency.
- Serve and garnish with poached choy sum.
- Dice all vegetables
- In a large stock pot, bring 3L of water to boil, and add in all ingredients then bring to boiling
- Simmer over a low heat for an hour or until the liquid has reduced to about 1 litre
- Remove the vegetables and store the stock for use.