HT ACC 25mins
4 Hot Pork Seafood
Shellfish Vegetables Pasta Alcohol Accompaniment
tbsp Sunflower Oil
Back Bacon, finely sliced
Garlic Cloves, finely chopped
Red Chilli, deseeded and finely chopped
Spring Onions, finely sliced
teasp Finely Chopped Ginger
tbsp Sesame Oil
Shitake Mushrooms, thinly sliced
Cooked Vermicelli Rice Noodles
tbsp Soy Sauce
tbsp Dry Sherry
Heat 1 tablespoon of the sunflower oil in a non-stick frying pan, pour in the beaten eggs, and let them spread out into a
thin omelette. Cook for a minute or two
then remove to a plate. Roll up and finely slice.
Add the remaining sunflower oil to the pan and once hot, fry the bacon until it begins to colour.
3. Add the garlic, chili,
ginger and spring onions. Fry for a few seconds,
then add the sesame oil and mix in the shiitake mushrooms and petits pois. Stir-fry for 2 minutes, then add the bean
sprouts. Fry for a minute, before adding
the vermicelli, eggs and prawns.
Stir-fry until piping hot, then add the soy sauce and Sherry. Serve immediately.
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