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  Added: Sep 23, 2006  •  Visited (789)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stir - Fried Rice Stick Noodles With Shrimp And Vegetables
(Hsia - Jen - Ch'ao Mi - Fen)
What You Need:
  • 1/3 pound rice stick noodles
  • ˝ pound celery cabbage
  • 1 pound uncooked shrimp (30-36 to the pound)
  • 4 tablespoons peanut oil, or flavorless vegetable oil
  • 1 tablespoon Chinese rice wine, or pale dry sherry
  • 1˝ teaspoons salt
  • ˝ teaspoon sugar
  • 1 tablespoon soy sauce
  • ˝ cup chicken stock, fresh or canned

  • How To Cook:
    PREPARE AHEAD:
    1. In a large bowl, cover the rice stick noodles with cold water. Soak for 5 minutes, and then drain thoroughly in a colander.

    2. With a cleaver or sharp knife, trim off any wilted top leaves of the cabbage and the root ends. Separate the stalks, wash them thoroughly and slice each stalk lengthwise into 1/8-inch-wide strips.

    3. Shell the shrimp, and, with a small, sharp knife, make a shallow incision down the back and lift out the black or white intestinal vein. Wash the shrimp, dry with paper towels and cut each in half lengthwise.

    4. Have the above ingredients, the oil, wine, salt, sugar, soy sauce and chicken stock within easy reach.

    TO COOK:
    1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 2 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke.

    2. Add the shrimp and stir-fry for 1 minute, or until they turn pink. Add ˝ teaspoon salt and the wine, stir once or twice, then transfer the contents of the pan to a plate and set aside.

    3. Pour 2 more tablespoons of oil into the pan, heat it for 30 seconds and in it, stir-fry the cabbage for 2 minutes. Then add a teaspoon of salt, sugar and noodles, and cook, stirring, for 1 minute.

    4. Pour in the soy sauce and stock, and boil briskly for 3 minutes, or until the liquid has evaporated. Return the shrimp to the pan and, stirring constantly, cook for 30 seconds.

    5. Transfer the entire contents of the pan to a heated platter and serve at once.

    To Serve: 2 to 4
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Pasta » Noodle
    Main Ingredient » Shellfish » Shrimps
    Dish » Main Courses

     





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