Directions
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Soak rice noodles a large bowl filled with hot
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Heat the 2 tablespoons of oil in the wok over medium heat. Add the chicken and stir-fry for 4 or 5 minutes, until the chicken is cooked through. Remove the chicken to a plate.
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In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce,
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Bring the additional 2 tablespoon of oil to heat, then add the whisked egg, garlic and ginger and stir fry for few seconds. Add in the onion, broccoli, carrot, and snap peas. Continue stir-frying, keeping the vegetables moving around for a few minutes. Carefully, pour in 1/4 cup of water to help steam the vegetables for 1-2 minutes.
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Next, add the mushroom, then pour the sauce mixture over the vegetables and toss everything well. Cook until the sauce thickens, and the vegetables are tender.
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Remove from the heat and add the basil and mint leaves. Serve immediately with steamed rice.
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Add the optional Thai chili for heat.
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Chinese Pork and Vegetable dumplings
From Shawnie's class “Far East and Southeast Asian”
