Ingredients

• 200 g - Bee Hoon (white narrow Chinese noodles, made of rice)
• 100 g - Tow Foo (Chinese Bean Curd)
• 4 - fresh Ladies Fingers
• 4 - straws of green Chinese Kai Lan (Green Veg)
• 2 - Chinese Bitter Gourd
• 2 - Strings Spring Onions

How to Make Veg Boiled Yong Tow Foo

• Pour 3 litres of water in a big pan and boil it.
• Put the fresh Bee Hoon in a strainer of 6 inches diameter. Dip and hold the strainer into the boiling water to let the Bee Hoon boil just for 2 minutes.
• Remove, strain & keep the dry Bee Hoon in a bowl.
• Place small cubes of Bean curd, sliced lady fingers, strips of the Kai Lan and cut spring onions into the same strainer.
• Lower and dip into the boiling water and hold for 3-4 minutes.
• Remove, put all boiled vegetables together into the same bowl on top of the boiled Bee Hoon already inside.
• Spray a little dark soya sauce (not light) on top and lavishly spray any light soya on top of the dark soya sauce.
• Serve the lot in the bowl, piping hot along with chilli sauce and cut green chillies in vinegar, separately in small serving dishes.
• Toss stir the bowl with Bee Hoon and vegetables well before you eat. Use chilli sauce and chillies in vinegar to dip into with each mouthful as you eat.