Ingredients
- 1 3/4 gwit dio (fresh)
- 3/4 c vegetable oil
- 10 oz rice vermicelli
- 1/2 lb broccoli
- 4 tb water
- 3 tb chinese soy sauce (thick)
- 3 tb cornstarch dissolved in
- 1 tb soy sauce
- 1 tb sugar
- 1 tb salty brown bean paste
- 1 tb garlic
- 1/2 ts pepper
- 1/2 ts salt
If using rice vermicelli, soak it in boiling water for 10 minutes & drain. If using fresh noodles, use as is. Slice broccoli & cut into florets. Peel skin if too tough. Discard the leaves. Blend together all the SEASONINGS. Heat 1/4 c oil in a wok over high heat. Add drained noodles & thick soy sauce (use regular if you can't get the thick stuff). Stir-fry for 3 minutes. Remove to individual serving plates & keep warm. Slightly reduce heat & add remaining oil. Add garlic & stir-fry til lit is golden. Add the broccoli & SEASONINGS mixture plus 2 1/2 c boiling water. Cook for 3 minutes until the sauce thickens. Divide the sauce evenly over the noodles.
