Name: Stir-Fried Rice Sticks with Shrimp (炒米粉)
Yield: Serves 3 or 4.
Cuisine: Chinese
Ingredients: ¼ cup diced cooked Smithfield or baked ham; 1½ to 2 tablespoons light soy sauce to taste; ½ cup chicken stock; 2 cups shredded Chinese or celery cabbage, or Swiss chard; 2 quarter-sized slices peeled ginger; 1 tablespoon dry sherry; 1 teaspoon salt; 5 tablespoons oil; 1 small whole scallion, finely chopped; ½ pound medium shrimp; ½ pound rice sticks

Preparation info

Serves
3 or 4
.

Difficulty
Medium

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Rice sticks, also called rice noodles, aren’t noodles in the pure sense of the word, but they do have a wonderful light, absorbent quality that is conducive to stir-frying.

These fragile, white “noodles” are broken into dainty pieces by the stir-frying motions and they acquire a light-brown hue from the seasonings. Their light texture blends wonderfully with the crisp cabbage and firm shrimp.

Ingredients

Method

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Ingredients

Method

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