Serves : 4
Ingredients :
10 ounces fine rice vermicelli
3 ounces firm tofu (bean curd)
21/2 tablespoons peanut oil or milk-flavored vegetable oil
1 teaspoon sesame oil
1 large onion, halved and finely sliced
1 medium carrot, julienned
2 to 3 ribs of celery, julienned
1/2 green bell pepper, seeded and julienned
1/2 red bell pepper, seeded and julienned
1 teaspoon minced garlic
11/2 teaspoons minced fresh ginger
1 tablespoon mild curry powder
2 teaspoons sugar
2 tablespoons tamari or light soy sauce
3 ounces fresh bean sprouts, blanched for 30 seconds in simmering water and drained
11/2 ounces garlic chives, cut into 2 inch pieces
salt and freshly ground black pepper
11/2 teaspoons toasted sesame seeds
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