| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Meats, Grains | Fruits, Meats | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Orange juice |
| 1 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 1 | tb | Sugar |
| 1 | tb | Lemon juice |
| 16 | oz | Can peach slices |
| 2 | tb | Cooking oil |
| 3/4 | c | Peanuts |
| 1 | ts | Grated ginger root |
| 1 | Onion; cut in thin wedges | |
| 2 | Zucchini; thinly sliced | |
| 2 | c | Cubed fully cooked ham |
| 1 | Deep fried rice sticks | |
| 2 | oz | Unsoaked rice sticks |
| 1 | Oil |
INSTRUCTIONS
DEEP FRIED RICE TICKS Blend orange juice into cornstarch; stir in soy sauce, sugar, and lemon juice. Set aside. Drain peaches; reserve syrup for another use. Add cooking oil; preheat wok over high heat. Stir fry peanuts 2 to 3 minutes or until toasted; remove from wok Stir fry ginger root 30 seconds. Add onion; stir fry 2 minutes. Add zucchini; stir fry 1 minute. Remove vegetables from wok; add more oil if needed. Stir fry ham in hot oil 2 minutes. Stir orange juice mixture; add to wok. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Stir in peaches, peanuts, and vegetables; cover and cook 1 to 2 minutes. Serve over rice sticks if desired. Makes 6 servings. DEEP FRIED RICE STICKS: In a saucepan, fry 2 ounces of unsoaked rice sticks, a few at a time, in deep hot cooking oil (375 degrees F) about 5 seconds or just until sticks puff and rise to top. Remove; drain on paper toweling. Keep warm in oven. Store any uncooked rice sticks in a tightly closed plastic bag. Source: Better Homes And Gardens Best Wok Recipes Compliments of West Bend : Typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 08-21-96 (07:38) Posted to MM-Recipes Digest V4 #12 by pattm@execpc.com on Apr 06, 1999
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