Hmong Bean Thread Stir-Fry
Submitted by Sao Vue, Multicultural Adviser

Would you like to try cooking an ethnic dish this year? If yes, you are in luck. Try this wonderful Hmong Bean Thread Stir-Fry. Most of the ingredients are easily found at your local grocery store or visit any Asian grocery store. This Hmong recipe came from the Fort Howard Family Resource Center in Green Bay, Wisconsin.

Bean Thread Stir-Fry
1-2 lbs very lean beef, pork or chicken (sliced in _” x 1” pieces)
1-2 large yellow onions (sliced in long pieces)
3 bean thread packages
1 bunch cilantro (chopped in 1” pieces)
1 bunch green onion (chopped in diagonals or grated)
_ to 1 lime
2-3 packages Won Ton soup base
2-4 carrots (peeled and sliced in diagonal)
Oyster sauce
Sweet sauce
1-2 cloves fresh garlic (chopped or ground)
1 can bamboo shoots in water

Soak the bean thread noodles in warm water for about 20 minutes. Drain the noodles, put it into a bowl and pour boiling water over them. Stir the bean thread and immediately drain. Use a kitchen scissor or knife and cut the bean thread noodles into smaller pieces.

Heat the vegetable oil in a wok or stir-fry pan. Stir-fry the garlic until it starts to brown. Add the meat and stir until cooked. Add oyster sauces, sweet sauce, Won Ton soup mix, salt and pepper to taste. Add onions and bamboo shoots.

In a large bowl mix stir-fry meat and vegetable with the noodles. Add green onion, cilantro and carrots. If desired, add finely chopped red Thai peppers.

Optional: Add broccoli, bok choy (sliced very thin)

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