| 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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