“From Madison Middle School.”
READY IN:
40mins
SERVES:
6-8
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

  • 6 tablespoons oil
  • 2 eggs, beaten well
  • 1 teaspoon minced garlic
  • 6 scallions, cut into 1 1/2-inch pieces, shredded
  • 12 Chinese barbecue pork, cut into matchstick pieces
  • 8 dried Chinese mushrooms, soaked in hot water until spongy. Discard stems, shred caps
  • 12 lb shrimp, shelled, deveined, rinsed in cold water, pat dry and cut into 4 thin strips
  • 14 teaspoon baking soda
  • 12 egg white
  • 1 teaspoon sherry wine
  • 13 cup bell pepper, cut in long thin strips
  • 1 tablespoon curry paste
  • 1 teaspoon curry powder
  • 14 teaspoon cayenne pepper
  • 12 teaspoon sugar
  • 1 tablespoon black soy sauce
  • 1 tablespoon thin soy sauce
  • 1 tablespoon sherry wine
  • 12 lb dried rice sticks, . drain in colander and place in plastic bag to keep from drying (soaked in very warm water but not burning hot tap water for 15 min. or until softened but still resi)
  • 2 cups fresh bean sprouts, rinsed and drained
  • 2 teaspoons sesame oil

Directions

  1. Heat wok over medium heat. Swirl in 2 Tblsp. oil; swirl in eggs and spread into a large pancake. Turn pancake when set. Remove from wok; cut pancake into thin strips and set aside. Heat 4 Tblsp. oil in wok over high heat. Add garlic and stir until golden brown. Add half the scallions; stir fry for a few seconds. Add BBQ Pork, mushrooms and stir fry for 20 seconds. Add shrimp mixture, stirring until shrimp turn pink. Add bell peppers and sauce mixture, mixing well. Turn heat down to medium. Add rice sticks, toss, mix and cook until evenly coated with sauce. Add bean sprouts. Toss and stir until rice sticks are thoroughly heated. Swirl in sesame oil; add remaining scallions and mix well. Transfer to a large serving platter. Serve hot. Top with egg strips.

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