| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese, Noodles |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Rice vermicelli |
|
|
Peanut oil for stir frying |
| 1/2 |
ts |
Chili paste |
| 1/4 |
c |
Cooked shrimp |
| 1/4 |
c |
Cooked pork |
|
|
Peanut oil for stir frying |
| 1/4 |
c |
Celery; slice 1/8" |
| 1/4 |
c |
Onion; dice 1/4" |
| 1/4 |
c |
Green onions-white part; chopped |
| 1/2 |
c |
Bean sprouts |
| 1/4 |
c |
Chicken stock |
| 1 1/2 |
tb |
Curry powder (chinese yellow) |
| 1/4 |
c |
Green onion- green part; thinly sliced |
INSTRUCTIONS
1. Soak rice vermicelli in hot water until softened. Drain and set aside.
2. Heat wok. Add peanut oil and chili paste. Stir fry 1 minute until oil is
aromatic.
3. Add shrimp and pork. Stir fry 2 minutes and remove.
4. Reheat wok. Add peanut oil, celery, onion, and white part of green
onions. Stir fry 2 minutes.
5. Add bean sprouts. Stir fry 2 minutes and remove.
6. Reheat wok. Add peanut oil, noodles, chicken stock and curry powder.
Stir fry 3 minutes until hot.
7. Add pork, shrimp, celery, and onions, stir to mix and heat through. 8.
Serve garnished with green part of green onions.
Formatted & Busted by RecipeLu <recipelu@recipelu.com>
Posted to recipelu-digest Volume 01 Number 225 by RecipeLu
<recipelu@geocities.com> on Nov 09, 1997
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