30-minute Recipe : Hong Kong Style Braised Yee Mee

Ever wondered what to do with all the leftovers from the steamboat feasting during CNY ? Have them all in a one pot dish with this Hong Kong Styled Braised Yee Mee !

But I was hungry, so I had it cooked in a wok and serve them on plates once they are ready, instead of using a pot. So perhaps I should name this a one-plate dish instead. And all it took was a good 30-minutes to beef up a HK style braised yee mee and it tastes exactly like the one we had at zhi chay stalls ! And most importantly, I was trying to use up the leftovers from the CNY feast and all that was available was applicable !  As I mentioned in an earlier blog post that I would be creating a new section as such for busy working adults like myself  who desire a home-cooked meal after work and yet lacking the time to whip up a laborious meal. And so here it comes again ! 

Prawns, scallops, crabmeats, carrots, mushrooms, veges… Imagine all the seafood abundance which I am pretty sure you won’t get so much “good stuffs” for the same dish at a zhi chay stall or even at a restaurant. Of course, those are what I have in my fridge, and if you have others, feel free to add them to your liking. 

HK Style Braised Yee Mee

For once, I manage to finish up this huge serving all by myself ! 

We are down to the last 2 days of CNY ! As fast as it comes, as quick as it past too ! And if you have not done the typical CNY stuffs that you have to do, here’s your last chance !! But actually I can only think of Lou Yusheng as the most interesting to me…. Hahaha… and even with that, my favourite are the salmon and the crackers only ! Brrrrrr………………….


 Of course, here’s the recipe to share !

Hong Kong Styled Braised Yee Mee

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1



  • 30 g vegetables of any kind
  • 30 g carrots sliced
  • 1/2 tbsp oil
  • mushrooms quantity as desired
  • scallops quantity as desired
  • prawns quantity as desired
  • crabsticks quantity as desired
  • 1 piece of Hong Kong style Yee Mee

Seasonings (Mixed well together)

  • 1 tbsp light soya sauce
  • 1/2 tbsp oyster sauce
  • 1/2 tsp cornstarch
  • pinch of sugar
  • salt & pepper to taste
  • 220 ml water


  • Blanch carrots in boiling water. (I prefer my carrots to be soft, therefore I will boil them longer till they turn tender.) Dish and drain.
  • Heat up oil, stir fry mushrooms and scallops until fragrant. Add seasoning and bring to boil.
  • Add in blanched carrots and other veges (if using) and the remaining ingredients (prawns, crabsticks, etc) and simmer for 3-4 minutes.
  • Dish up and serve hot.

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