Recipe: Fun Cee

Who can you learn to cook from but from the best. So, here we have it, a new series of recipes from my parent's kitchen.

Ingredients:

• Vermacelli - 1.76 oz. (Best brand: Longkow)
• Cooked Chicken or Cooked Roast Pork
• Black Mushrooms
• Green Scallions
• Sliced Carrots & Celery
• Garlic - 1 clove sliced
• Chili Soya Cheese
• Soy Sauce
• A pinch of Salt
• A teaspoon of Sugar
• Vegetable Oil

Instructions:

1. On high, heat up the wok. Add vegetable oil.
2. Turn heat down to medium. Sautee sliced garlic for 1 minute. Take garlic out of oil.
3. Add black mushrooms for 2 minutes.
4. Add a pinch of salt, noodles and Chili Soya cheese then stir fry for 2 minutes.
5. Add 1 1/4 cups of water. Turn heat to high to boil water. After water reaches boiling point, turn heat to low. Cover and simmer for 10 minutes or until half of the liquid evaporates.
6. Add remaining ingredients, with the carrot and celery on top therefore it will remain crisp. Turn heat to medium-high and cover for 1 minute.
7. Uncover and stir. Cover again.
8. Cook until majority of liquid is evaporated.
9. Uncover and stir. Add green scallions. Stir and finish.

{This was my first time using the video feature on my compact camera.}