Title: Rice Sticks with Vegetables
Categories: Chinese
Yield: 6 Servings
| 3 | qt | Water |
| 1 | pk | Rice sticks (13 3/4 oz) |
| 2 | | Stalks celery |
| 4 | oz | Chinese pea pods |
| 1 | oz | Oriental dried mushrooms * |
| 1/4 | c | Oil |
| 1 | lb | Bean sprouts |
| 1 | tb | Curry powder |
| 1 | c | Chicken broth |
| | | Salt |
| | | Soy sauce |
*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