Wat Tan Hor

Mains
Noodles
Pork
Seafood

Easy Level:

Cook Time:

Servings:

3

Wat Tan Hor is a favourite Chi Zar dish. In Cantonese, it literally translates to smooth egg gravy over silky rice noodles. The silky hor fun is seared over high heat, drizzled with soya sauce and Chinese wine. The heat from the wok, gives the hor fun the ‘wok hei’ taste. A light braised egg gravy is poured over it. When one picks up the hor fun with chopstick, the gravy clings to it, making each mouthful a delight. Now, you can give it a try in your home kitchen!
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Ingredients

Adjust Servings
US / Metric
0.00
g
g
Hor Fun (thick rice noodles)
0.00
g
g
Hor Fun (thick rice noodles)
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
Splash of Hua Tiao wine
Splash of Hua Tiao wine
0.00
cloves
cloves
garlic (minced)
0.00
cloves
cloves
garlic (minced)
0.00
slices
slices
ginger (sliced thin)
0.00
slices
slices
ginger (sliced thin)
0.00
g
g
pork fillet (sliced)
0.00
g
g
pork fillet (sliced)
0.00
prawns (shelled and deveined)
0.00
prawns (shelled and deveined)
0.00
small squid (sliced)
0.00
small squid (sliced)
0.00
fishcake (sliced)
0.00
fishcake (sliced)
0.00
packet
packet
shimeji mushrooms
0.00
packet
packet
shimeji mushrooms
0.00
g
g
mustard green (cut into 5cm lenght)
0.00
g
g
mustard green (cut into 5cm lenght)
0.00
eggs (lightly beaten)
0.00
eggs (lightly beaten)

Cornstarch Solution:

0.00
tbsp
tbsp
potato flour mixed with water
0.00
tbsp
tbsp
potato flour mixed with water
Pork Seasoning
Pork Seasoning
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
cornflour
0.00
tsp
tsp
cornflour
0.00
tsp
tsp
Hua Tiao wine
0.00
tsp
tsp
Hua Tiao wine

Gravy

0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
tbsp
tbsp
light soya sauce
0.00
tbsp
tbsp
light soya sauce
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
sesame oil
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
white pepper
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar

Steps

1

Marinate 100g pork with ½ tsp salt, ½ tsp cornflour and 1 tsp hua tiao wine
Marinate 100g pork with ½ tsp salt, ½ tsp cornflour and 1 tsp hua tiao wine
Mark as completed

2

In a bowl mix all the gravy ingredients
In a bowl mix all the gravy ingredients
Mark as completed

3

Heat 1 tbsp oil in wok till smoking hot.
Heat 1 tbsp oil in wok till smoking hot.
Mark as completed

4

Add 500g hor fun with 2 tbsp light soya sauce. quickly stir fry in the wok
Add 500g hor fun with 2 tbsp light soya sauce. quickly stir fry in the wok
Mark as completed

5

Add a splash of Hua Tiao wine and continue to stir fry
Add a splash of Hua Tiao wine and continue to stir fry
Mark as completed

6

Remove. Set aside in serving plate.
Remove. Set aside in serving plate.
Mark as completed

7

Heat 1 tbsp oil in wok.
Heat 1 tbsp oil in wok.
Mark as completed

8

Stir fry ginger and garlic till fragrant
Stir fry ginger and garlic till fragrant
Mark as completed

9

Add in marinated pork. Sear till cooked.
Add in marinated pork. Sear till cooked.
Mark as completed

10

Followed by sliced fishcake, prawns and sliced squid.
Followed by sliced fishcake, prawns and sliced squid.
Mark as completed

11

Add a splash of Hua Tiao wine and continue to stir fry
Add a splash of Hua Tiao wine and continue to stir fry
Mark as completed

12

Pour in gravy mixture and bring to boil.
Pour in gravy mixture and bring to boil.
Mark as completed

13

Thicken with cornstarch solution.
Thicken with cornstarch solution.
Mark as completed

14

Adjust seasoning with pepper, salt or sugar.
Adjust seasoning with pepper, salt or sugar.
Mark as completed

15

Add lightly beaten eggs over the gravy. Let if cook for 10 seconds before stiring
Add lightly beaten eggs over the gravy. Let if cook for 10 seconds before stiring
Mark as completed

16

Pour over the stir fried hor fun
Pour over the stir fried hor fun
Mark as completed

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