Yield: 4 servings
Measure | Ingredient |
---|---|
\N \N | Shimizu BWHT68A |
⅓ cup | Oil |
½ cup | Shrimp -- * |
1½ teaspoon | Garlic -- minced |
1 pack | Bean threads (Woon Sen) -- |
\N \N | (1 8oz); ** |
½ cup | Canned straw mushrooms: *** |
⅓ cup | Carrots -- thinly sliced |
⅓ cup | Canned baby corn -- **** |
3½ tablespoon | Light soy sauce(See Aew |
\N \N | Sai) |
1½ teaspoon | Sugar |
2 tablespoons | Fish sauce (Nam Pla) or -- |
\N \N | To taste |
½ cup | Green onions -- cut 1\" |
\N \N | Pieces |
⅛ teaspoon | Ground white or black |
\N \N | Pepper |
(Thai Stir-fry Bean Threads) * Peel and devein the shrimp but leave the tails on. ** Soak bean threads in warm water until soft, drain and cut crosswise into 4 equal parts. *** Rinse and drain the mushrooms and cut each in half. **** Rinsed, drained and sliced crosswise.
In a wok or a large fry pan, brown garlic in 1 tbsp of oil over high heat. Add shrimps and saute until cooked (about 2 mins). Transfer the shrimps to a plate and set aside. Heat the rest of the oil and add all the vegetables except the green onions. Saute for 2-3 mins. Stir in the bean threads and mix well. Add a little water if necessary.
Return the shrimps to the mixture, add seasonings and mix well.
Sprinkle green onions and heat through. Serve hot--alone or with rice. NOTE: Sliced chicken or pork may be used instead of shrimps.
One or two eggs may also be added if desired.
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