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Title: Stir-Fried Rice Sticks With Vegetables
Yield: 4 Servings

Ingredients

    1/4 lb dried rice sticks
    1/2 c  vegetable stock
  1 1/2 tb cornstarch
      3 tb soy sauce
    1/2 ts Chinese five-spice powder
    1/2 ts garlic powder
    1/2 ts salt
      4    green onions
      2    green bell peppers; (or
           -yellow)
      1    bok choy

Instructions

Soak the rice sticks in boiling water for 10 minutes or until softened.
Rinse and drain. Cut noodles into 2-inch lengths with kitchen scissors.

Using a small bowl, add the vegetable stock mixed with the cornstarch, soy
sauce, and spices. Reserve.

Wash and slice the green onions, peppers, and bok choy.

Heat a sprayed nonstick frying pan or use 2 tablespoons of vegetable oil,
over medium-high heat. Saute the green onions, peppers, and bok choy,
partially covered, until tender, stir-frying as you cook.

Stir in the noodles and the sauce. Continue to stir-fry until heated.

Spoon the mixture into a deep bowl and serve.

S(ISBN):
"0-02863158-7"
Copyright:
"1999"

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Per serving: 63 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g
Protein; 13g Carbohydrate; trace Cholesterol; 1257mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates

NOTES : Karen's Note: Rice sticks are usually referred to as "rice
noodles" and come in a variety of shapes & sizes. Can be found in an Asian
grocery or in the ethnic section of well-stocked supermarkets.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: Vegetarian Cooking the Lazy Way, Barbara Grunes

Preparation Time: 0:00

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