Cold Rice Vermicelli and Bean Sprouts Salad
|Peanut oil||1 Tablespoon|
|Eggs||2 , beaten|
|Fresh bean sprouts||4 Cup (64 tbs), placed in a colander, 3 quarts of boiling water poured over them, drained and cooled|
|Boiling water||3 Quart (For Pouring Over Fresh Bean Sprouts)|
|Canned sweet white cucumbers||3 , shredded|
|Chives||1⁄2 Cup (8 tbs), cut into 1 inch pieces|
|Shredded pork roast||1 Cup (16 tbs)|
|Light soy sauce||1⁄3 Cup (5.33 tbs)|
|Hot green chilies in vinegar/Bottled tabasco peppers||8 Small, chopped|
|Sesame oil||2 Teaspoon|
|White vinegar||1⁄2 Cup (8 tbs)|
|Chopped fresh ginger||1 Tablespoon|
|Rice vermicelli||3 Ounce, placed in pot of boiling water, removed from heat, and allowed to set for 10 minutes; drained, rinsed under cold water, and drained again|
In a saucepan, heat the oil and cook the eggs as for an omelet; cook until just set.
Turn onto a plate, cool, then cut into 2-inch-long shreds and place in a large mixing bowl.
Add the bean sprouts, cucumbers, chives, and pork to the eggs in the mixing bowl.
In a saucepan, place the soy sauce, chilies, sesame oil, and sugar.
Bring to a boil; set aside to cool.
Blend the vinegar and ginger.
Add 1/4 cup of the vinegar mixture and 3 tablespoons of the soy sauce mixture to the bowl with the bean sprouts.
Toss well and taste for seasoning, adding salt, if necessary.