Singapore rice sticks
1 Servings
Ingredients
| Quantity | 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 |
Directions
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