| 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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