Rice sticks with vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | Water |
| 1 | pack | Rice sticks (13 3/4 oz) |
| 2 | Stalks celery | |
| 4 | ounces | Chinese pea pods |
| 1 | ounce | Oriental dried mushrooms * |
| ¼ | cup | Oil |
| 1 | pounds | Bean sprouts |
| 1 | tablespoon | Curry powder |
| 1 | cup | Chicken broth |
| Salt | ||
| Soy sauce | ||
Directions
*Note: Mushrooms should be softened in water. Bring water to boil and add rice sticks. Cook 2 minutes, then drain. Rinse with cold water and drain. Cut celery, pea pods and mushrooms into thin slices. Heat oil until hot and add rice sticks. Cook, stirring, until brown.
Remove rice sticks from pan and drain. Add celery, pea pods, mushrooms and bean sprouts and cook over high heat 2 minutes, stirring constantly. Combine curry powder and chicken broth and add to pan. Season to taste with salt. Pour over rice sticks and toss to serve. Serve with soy sauce. Makes 6 to 8 servings Created by: Golden Dragon, Chinatown, Los Angeles (C) 1992 The Los Angeles Times