PORTIONS: 2
INGREDIENTS
8 oz. shrimps, peeled and deveined
4 oz. flounder cut in small pieces
2 cups rice noodles (vermicelli, cellophane noodles)
2 tbsp. vegetable oil
1 minced garlic clove
1½
tsp. minced ginger
2 Szechuan dry hot peppers triturated
½ cup orange peppers
1½
cups pea pods
1 cup oyster mushrooms
1 cup napa cabbage cut in pieces
1 tbsp. soy sauce
1 tbsp. oyster sauce
½ tbsp. chopped cilantro
METHOD
Place the noodles in a bowl and cover with warm water. Let it soak
water until are soft but not too soft. Strain the noodles.
In a small frying pan heat 1 tablespoon of the oil and sauté half of
the garlic and ginger. Add and sauté the flounder and shrimps with half of the
cilantro.
In a wok or frying pan heat the rest of the oil and add the rest of the
garlic and ginger, cook it for a few seconds. Add orange peppers, pea pods and
oyster mushrooms, stir fry for 2 minutes. Add the napa cabbage and stir fry for
½ minute. Add the rice noodles, soy sauce and oyster sauce. Mix well.
Serve the stir fry noodles with vegetables and arrange on top the
shrimps and flounder.
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