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Rainbow Chopped in Crystal Fold

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  Peanut oil 4 Cup (64 tbs)
  Rice vermicelli 1 Cup (16 tbs), broken
  Pork loin 1⁄4 Pound, finely chopped
  Chinese sausage 2 , finely chopped (2 Inch Pieces)
  Green onions 3 , finely chopped
  Carrot 1 Medium, finely chopped
  Stalk celery 1 , finely chopped
  Oyster sauce 2 Teaspoon
  Soy sauce 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Cornstarch 1⁄4 Teaspoon
  Cold water 1 Tablespoon
  Lettuce leaves 2

1. In a large skillet or wok, heat oil until very hot. Add vermicelli; cook about 3 seconds until it puffs up and floats on the surface. Remove and drain on paper towel.
2. Add pork to oil and cook for about 1 minute. With slotted spoon, remove the pork. Pour out oil, leaving just a coating on the bottom of the pan.
3. Add sausage, onions, carrot and celery. Stir in pork, oyster sauce, soy sauce and salt. Cook and stir for 2 to 3 minutes.
4. Dissolve cornstarch in cold water. Stir into hot mixture and cook for an additional 30 seconds, until thickened.
5. Spoon mixture onto lettuce leaves. Fold the leaves over and eat with fingers like a taco.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8823 Calories from Fat 8312

% Daily Value*

Total Fat 939 g1445.2%

Saturated Fat 166.1 g830.6%

Trans Fat 0.4 g

Cholesterol 167.6 mg55.9%

Sodium 2019.6 mg84.1%

Total Carbohydrates 75 g24.9%

Dietary Fiber 5.3 g21.1%

Sugars 8.6 g

Protein 50 g100.6%

Vitamin A 267.9% Vitamin C 43%

Calcium 9% Iron 19.9%

*Based on a 2000 Calorie diet

Rainbow Chopped In Crystal Fold Recipe