Singapore rice sticks

Yield: 1 Servings

Measure Ingredient
½ pounds Rice sticks; soaked in hot water about 5 minutes
½ cup Pork; slivered, mixed with
1 teaspoon Cornstarch
½ cup Shrimp slivered; mixed with
1 teaspoon Cornstarch
½ pounds Bean sprouts
2 Red hot* peppers slivered; ( don't remember using hot ones)
1 Egg; slightly beaten
1 teaspoon Wine
1 teaspoon Curry powder
1 tablespoon Soy sauce
½ teaspoon Salt
¼ teaspoon Sugar

SAUCE

Pan fry egg into thin sheet and cut into thin strips In a frying pan, stir fry bean sprouts for 1 minute and remove In the same pan, bring 1 cup water to a boil. Add rice sticks . Cover pan for 1 minute. Remove lid and cook 1 more minute. (don't let these get too sticky) Over high heat, stir fry pork and shrimp. When done, sizzle in the wine. Stir in bean sprouts, egg, peppers and rice sticks. Add sauce mixture and mix well.

My note: Think I have another recipe somewhere that I have tried and liked.

Don't think you need a lot of red pepper in this...just judge it. Two red peppers would be overwhelming.

Posted to recipelu-digest Volume 01 Number 436 by "bertnevie" <tess@...> on Jan 2, 1998

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