| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Thai | Side dish, Thai, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 3/4 | lb | Fresh gwit dio =-OR=- |
| 10 | oz | Rice vermicelli |
| 1/2 | lb | Broccoli |
| 1 | tb | Salty brown bean paste |
| 3 | tb | Cornstarch dissolved in |
| 4 | tb | Water |
| 1 | tb | Sugar |
| 1 | tb | Soy sauce |
| 1/2 | ts | Pepper |
| 1/2 | ts | Salt |
| 3/4 | c | Vegetable oil |
| 3 | tb | Thick Chinese soy sauce |
| 1 | tb | Garlic, chopped |
INSTRUCTIONS
SEASONINGS FRYING If using rice vermicelli, soak it in boiling water for 10 minutes & drain. If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS. Heat 1/4 c oil in a wok over high heat. Add drained noodles & thick soy sauce (use regular if you can't get the thick stuff). Stir-fry for 3 minutes. Remove to individual serving plates & keep warm. Slightly reduce heat & add remaining oil. Add garlic & stir-fry til lit is golden. Add the broccoli & SEASONINGS mixture plus 2 1/2 c boiling water. Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.
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