Cantonese Fried Bee Hoon

Ingredients:

2 pieces of beehoon approx 8 oz.
1/2 cup of chicken breast marinate with oyster sauce and corn starch
1/2 cup of shrimp
1/2 cup of squid
1 cup of vegetables - Yuchoy or Shanghai bok choy

5 slices of ginger
2 tbs garlic chopped
2 tbs of shaoxing wine
2 tbs of cornstarch
salt, pepper, soya sauce
2 cups of chicken stock
2 cups of oil for frying deep fry beehoon
2 tbs of oil for cooking
1 tbs of sesame oil

Method:

For deep fry beehoon

Cut beehoon into half - i.e you will have 4 pieces of beehoon.
Heat 2 cups of oil in wok on high
When oil is hot, lower to medium.
Test with 1 strand of beehoon and it should fry up nicely
Remove with bamboo sieve
Fry the 4 pieces of beehoon one at a time and remove immediately onto paper towel
You may need to turn it once.
Beehoon should be white, if its brown, then you're not quick enough

To make the sauce:

Remove the oil from the wok leaving 2 tbs. Turn stove to medium high.
Saute Garlic, ginger for 1 -2 min. Add chicken and saute until its cooked. Add shrimp, squid. Fry for another 1-2 min. Add shoaoxing wine. Add 2 cups of chicken stock and when boil, add vegetables for another 1 min. Add cornstarch, eggs (lightly beaten). Add salt, soya sauce, pepper to taste.

Remove immediately onto beehoon on a plater. Drizzle with sesame oil. Serve immediately.