Fried Bee Hoon

Today's lunch was another case of 'whatever's in the fridge'. Generally this is a very flexi recipe, you can add as many varieties of ingredients as u want. For instance, if I had carrots, bean sprouts, chinese cabbage or fish cake, I'd add them in.
Ingredients - serves 2
1 tomato, chopped into cubes
A few leaves of wong bok, sliced
100g pork mince
6 crabsticks, cubed
1/2 handfull dried shrimp
6-8 dried shitake mushrooms, soaked in hot water, stalks removed and sliced (save the water used to soak the mushrooms)
1/3 packet bee hoon (enough for 2 people), soaked in water until soft
3 eggs, beaten
2 cloves of garlic, crushed
2 shallots, chopped
1 tsp sambal chilli }
1 tsp spicy bean sauce } sauce A
1 tsp XO sauce (optional) }
1/2 tsp sugar
cooking oil

Marinade
Marinate pork mince with 1/2 tbls light soya sauce, 1/2 tbls chinese rice wine, 1/2 tbls sesame seed oil, corn flour and pepper. Leave for at least 15 mins.

Method
1. Once the oil is warm enough, fry the garlic, onions and dried shrimp.
2. Once the fragrance comes out, throw in the minced pork and stir fry with sauce A.
3. Put in the vegetables (including mushrooms) and stir fry to incorporate with the minced pork. Add sugar. Pour in the water used for the mushrooms. Cover the pan until vegetables are cooked. (about 5 minutes)
4. Put in the crab stick. Pour in the beated egg and stir well to break up the egg.
5. Pour in the bee hon and stir well. Be careful not to over stir as you don't want to break up the bee hoon.
6. Serve.