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12 Dec 2012

Serves 4
PREP 15mins
COOK 5mins
 

1 cup (80g) beansprouts, trimmed
1 bunch gai lan (Chinese broccoli)
2 tbsp peanut oil
3 garlic cloves, finely chopped
1/2 tsp dried chilli flakes, lightly crushed
100g snake beans, trimmed, cut into 8cm lengths
2 tbsp chicken stock
2 tbsp Shaoxing wine (Chinese rice wine) or dry sherry
2 tbsp brown rice vinegar
1 1/2 tbsp white sugar
1 tbsp tamari
750g fresh shrimp rice noodle rolls
1 Lebanese cucumber, cut into wedges lengthways 

 

 

1 Rinse beansprouts under cold running water and drain well. Set aside.

2 Cut gai lan in half, then cut stems diagonally into 8cm lengths. Cut leaves in half lengthways.

3 Heat oil in a wok on medium. Cook garlic cloves and chilli for 30 secs, until crisp. Remove from heat. Strain oil through a fine sieve into a heatproof bowl. Reserve fried garlic mixture.

4 Return garlic oil to wok and heat on high. Stir-fry gai lan and snake beans for 2-3 mins, until starting to soften. Add stock, rice wine, vinegar, sugar and tamari and stir-fry for 30 secs, until heated through.

5 Place rice noodle rolls in a steamer basket and set over a pan of boiling water. Cover. Steam for 3 mins, until soft and heated through.

6 Place rice noodle rolls in a shallow serving bowl. Top with gai lan mixture, cucumber and beansprouts. Scatter over reserved fried garlic mixture. Serve.


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Last modified on Wednesday, 12 December 2012 05:53
Gary Mehigan

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