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Stir-fried Rice Sticks with Pork and Shrimp
Stir-fried Rice Sticks with Pork and Shrimp.
Chinese Food
What are rice sticks?
Gluten-free Soy Sauce
- Gluten-Free Soy Sauce
If you're looking for gluten-free soy sauce, here's a list of the brands available.
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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:
- Heat your wok or a nonstick skillet over high heat, add one tablespoon of oil and spread the beaten egg evenly over the surface.
- 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,
- Cut the pancake into ¼ inch by 3-inch strips.
- 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).
- Add the scallions and pork shreds and cook them until the pork is no longer pink.
- Add the shrimp mixture and continue stir-frying until the shrimp just turn white and then add the bean sprouts and the sauce.
- 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
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