|2 pounds||Boneless pork OR chicken breasts, minced|
|1 quart||Chicken stock|
|Fresh ginger (1-inch piece)|
|1 teaspoon||Ground black pepper|
|½ cup||Soy sauce|
|½ cup||Brown sugar|
|1 tablespoon||Fresh garlic|
|1 cup||Sliced celery|
|1 cup||Julienned carrots|
|1 cup||Sweet potato, diced|
|3 cups||Napa cabbage|
|1 tablespoon||Brown sugar|
|2 tablespoons||Soy sauce|
|1 tablespoon||Lemon or lime juice|
|2 tablespoons||Crunchy peanut butter|
|2 tablespoons||Cornstarch, mixed with 1 tablespoon water|
|2 eaches||Ounces glass noodles, soaked and chopped|
|1 pack||Bahn Trang rice papers|
|1 each||Head Romaine lettuce, finely shredded|
Simmer the pork or chicken in a broth made of the stock, ginger, pepper, soy sauce, vinegar, brown sugar and garlic until well done.
Drain the meat and set aside. Heat the oil and stir-fry all of the vegetables until the sweet potato is nearly done. Add the brown sugar, soy sauce, lemon or lime juice and peanut butter. Cook for 2 to 5 minutes. Add the cornstarch mixture; stir and cook until thickened. Add the glass noodles and the meat. Cool.
Dip each rice paper wrapper in warm water briefly, until soft. Lay the wrapper on a warm damp towel. Place about 2 heaping teaspoons of the filling on the center of the wrapper. Cover the filling with about 1 tablespoon of shredded lettuce. Fold the bottom of the wrapper over the filling, then fold over the right and left sides.
Roll up like a burrito. Eat immediately.
Sauce Suggestion: Combine 1 cup of chunky peanut butter, 1 cup of hoisin sauce and 1 cup of brown sugar and cook over low heat. Cool.
[Michelle Santos; Knight-Ridder News Service] [The Baltimore Sun; October 30, 1994] Posted by Fred Peters.
Submitted By FRED PETERS On 01-08-95
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