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Mui Fan (Rice with Silky Savoury Gravy)

Servings: 2
Author: Delishar

Ingredients

  • 200 g pork tenderloin thinly sliced (chicken/squid/fish/beef if you don't take pork)
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 1 tsp shao xing wine
  • 1 tsp corn flour
  • Dash of white pepper
  • 8-9 prawns shelled and cleaned
  • Bunch of chye sim cut into 2 inch pieces
  • Salt and pepper
  • 2 tbsp oil
  • 2 servings of cooked rice
  • Coriander to garnish

Sauce

  • 500 ml chicken stock
  • 1-2 cloves garlic minced
  • 4 slices of ginger
  • 1-2 tsp soy sauce
  • 1-2 tsp fish sauce
  • 1/2 to 1 tsp white sugar I used about 3/4 tsp
  • 1 egg lightly beaten
  • Corn starch slurry 2 tbsp corn flourĀ + 4 tbsp cold water

Instructions

  • Marinate meat with white pepper, wine, soy sauce, sesame oil, and corn flour.
  • Marinate prawns with some salt and pepper.
  • Heat pan on med high, add oil.
  • When pan is hot, add garlic and ginger, saute for 30 seconds.
  • Add pork and pan fry.
  • Pan fry for a minute, until pork is 3/4 cooked.
  • Add prawns and pan fry for 30 seconds.
  • Add stock and bring to boil, allow to cook for 2-3 minutes.
  • Season with soy sauce, fish sauce, and sugar to taste.
  • Add vegetable and stir till it starts to wilt (about 30 seconds)
  • Pour in corn starch slurry while stirring constantly, and allow gravy to come to desired consistency.
  • Lower heat to low, and stream in beaten egg in circular motion, using your spatula, gently give the gravy a stir in circular movement.
  • Remove from heat immediately.
  • Garnish and serve over rice.