Ingredients:
4 dried or fresh shiitake mushrooms
6 oz fine dry rice vermicelli
3 tbsp vegetable oil
1.5 tbsp Madras (hot) curry powder
2 cloves garlic, minced
1/2 cup low-sodium chicken or vegetable broth
2 tbsp low-sodium soy sauce
2 tsp sugar
1 tsp hot chile paste
1/2 tsp salt
1 tbsp minced ginger
1/2 cup thinly sliced celery
1/2 cup thinly sliced yellow onion
1/2 cup thinly sliced green pepper
1/2 cup bean sprouts, rinsed and well drained
4 scallions, cut into 2-inch pieces
1/2 lb small shrimp, peeled and deveined
6 oz (1 cup) Chinese barbecued pork, cut into 2-inch matchsticks
1.5 tbsp oyster sauce
Directions:
1. If using dried shiitakes, soak them in hot water until
softened, about 30 minutes. Drain well. For dried and fresh
mushrooms, remove and discard the stems. Slice the caps thinly.
2. Put the vermicelli in a heatproof bowl with enough very hot
water to cover. Soak until softened, 8 to 10 minutes. Drain well.
If you like, cut the noodles with a knife or kitchen scissors to
shorter lengths (4 or 5 inches) at this time. Loosen the noodles
and spread tehm on a dishtowel to dry.
3. Put 1 tbsp of the oil in a small saucepan and heat over medium
heat. Add the curry powder and half of the minced garlic and saute
for 20 seconds. Add the broth, soy sauce, sugar, chile paste and salt.
Cover and cook for 5 minutes. Remove from the heat and set aside.
4. Heat a large wok or saute pan over high heat, add 1 tbsp of the oil,
and tilt the pan to coat. When hot, add the remaining garlic and the
ginger. Stir-fry until the garlic is golden, 10 to 20 seconds. Add the
celery, onion, green pepper, bean sprouts, scallions an reserved mushrooms.
Stir-fry until crisp-tender, 2 to 3 minutes. Transfer the vegetables to
a plate and set aside.
5. Heat the remaining 1 tbsp oil in the pan over high heat. When the oil
is hot, add the shrimp and stir-fry until just cooked through, 1 to 2 minutes.
Add the barbecued pork; toss well. Add the noodles, vegetables, soy-curry
mixture, and oyster sauce. Toss to mix thoroughly and to coat noodles with
the sauce. Serve immediately.
Yield: 6 servings
Nutritional Information:
Calories 290; Fat 9g; Protein 19g; Carb 32g; Fiber 2g; Sodium 540mg