| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Chinese |
Appetizers, Better home |
1 |
Servings |
INGREDIENTS
| 1 |
oz |
Bean threads (cellophane noodles) |
| 1/2 |
oz |
Dried black Chinese mushrooms |
| 6 |
oz |
Chicken breast; skinless, boneless, finely chopped |
| 1 |
tb |
Canola oil |
| 1/4 |
c |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 6 1/2 |
oz |
Crabmeat; drained, flaked |
| 1 |
tb |
Fish sauce |
INSTRUCTIONS
Pour enough hot water to cover bean threads and dried mushroom. Let stand
30 minutes to soften. Stir fry chicken in oil 2-3 minutes until no longer
pink. Push to side of wok. Add onion and garlic; stir fry 1 minute. Remove
from heat. Stir crabmeat into chicken mixture with fish sauce. Drain bean
threads and mushrooms; finely chop and add to chicken mixture. Makes enough
filling for 9 spring rolls (18 halves).
Recipe by: Holiday Appetizers 1996, Better Homes and Gardens, page 97.
Posted to MC-Recipe Digest V1 #865 by Peg Baldassari
<Baldassari@compuserve.com> on Oct 25, 1997
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