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Stir-fried Rice Sticks with Pork and Shrimp

Updated on December 7, 2012

Stir-fried Rice Sticks with Pork and Shrimp.

Stir-fry with Rice Sticks
Stir-fry with Rice Sticks
Noodles with Shrimp
Noodles with Shrimp
Rice Sticks
Rice Sticks
Lean Pork
Lean Pork
Shrimp
Shrimp
Scallions
Scallions
Garlic
Garlic
Bean Sprouts
Bean Sprouts
Oyster Sauce
Oyster Sauce

Chinese Food

Cast your vote for Rice Sticks with Pork and Shrimp

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Stir-fried Rice Sticks with Pork and Shrimp

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Chinese rice sticks come in different sizes, but can generally be classified into thin, medium and wide. Thin rice sticks work well in soups and spring rolls. I would use the medium ones for this recipe.

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Dried rice sticks are available at all Chinese grocery stores. Since they are made of rice, they are gluten-free. The dried ones keep well without refrigeration.

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If you must eat gluten-free food, be aware that most soy and oyster sauces use some wheat flour in their production, so check the labels carefully.

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Kikkoman and possibly some other manufacturers make a gluten-free version of soy sauce. It should be clearly stated on the label. Substitute gluten-free soy sauce one for one for the soy sauce and oyster sauce in this recipe.

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To the best of my knowledge, all of the other ingredients in this recipe are gluten-free including the cornstarch. However, you should make your own determination as to which ingredients you are able to eat.

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Difficulty:

Easy

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

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Shrimp Mixture:

6 Oz. of Fresh Small Shrimp (cleaned and deveined – cut them in half if they are large)

½ Egg White

1 Teaspoon Dry White Wine

Mix together in a bowl and refrigerate until needed.

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Pork Mixture:

8 Oz. of Lean, Boneless, Pork (cut into matchstick sized strips while partially frozen)

¼ Teaspoon Salt

1 Teaspoon Cornstarch

Mix together in a bowl and refrigerate until needed.

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Sauce Mixture:

1 Tablespoon Black Soy Sauce

2 Tablespoons Thin Soy Sauce

1 Tablespoon Oyster Flavored Sauce

½ Teaspoon Sugar

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Other Ingredients:

5 Tablespoons of Oil

3 Eggs Beaten

1 Teaspoon Minced Garlic

3 Scallions (cut into 1 ½ inch lengths and then lengthwise into four shreds including the green parts)

1 Cup of Fresh Bean Sprouts

½ Pound Dried Medium Rice Sticks (soak in hot water for 15 minutes, drain and cut into three inch lengths)

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Cooking Instructions:

  1. Heat your wok or a nonstick skillet over high heat, add one tablespoon of oil and spread the beaten egg evenly over the surface.
  2. Reduce the heat and continue cooking until the first side sets up but is not brown. Flip the pancake and continue with the second side,
  3. Cut the pancake into ¼ inch by 3-inch strips.
  4. Add the remaining oil to your wok or to a large cast iron frying pan and lightly brown the garlic. (If you burn the garlic even a little bit, you will have to clean the pan and start over).
  5. Add the scallions and pork shreds and cook them until the pork is no longer pink.
  6. Add the shrimp mixture and continue stir-frying until the shrimp just turn white and then add the bean sprouts and the sauce.
  7. Finally, add the rice sticks and the shredded eggs and stir-fry for two more minutes. Place on a serving platter and serve hot.

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Stir-fried Rice Sticks with Shrimp

Stir-fried Rice Noodles with Pork

Comments

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    • picklesandrufus profile image

      picklesandrufus 

      6 years ago from Virginia Beach, Va

      this looks delicious. Thanks for the info. on gluten free as well!

    • aviannovice profile image

      Deb Hirt 

      6 years ago from Stillwater, OK

      Thanks for the gluten free recipe, and yes, I do have a gluten free soy, San-J, which you might also want to mention.

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