pork, prawns and squid in boiling water. Cut belly pork into strips.
Remove prawn heads and shells. Slice squid into rings.
sauce and sugar with the water from step 1. Mix well to make stock.
Heat wok till
hot. Add 4 tbsp oil. Pour in beaten egg. When egg is cooked, cut into
small pieces using spatula.
rice vermicelli and bean sprouts. Pour in 1/3 of the stock then cover and
cook over moderate heat till noodles are almost dry.
Add another 1/3
of the stock and cover. Continue to cook until noodles are almost dry.
Push noodles to
one side of wok. Add 2 tbsp oil and chopped garlic. Sauté garlic till
fragrant. Add remaining stock, chives, belly pork, prawns and squid.
Stir-fry ingredients till stock has almost dried up. Serve with