Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Vermicelli (China)
8 ounces Chinese rice vermicelli or bean threads
3 cups vegetable oil
Cut bundle of vermicelli in half. Gently pull each half apart into small bunches. Heat oil in wok over medium-high heat until it reaches 375 degrees F. Using long handled tongs or spoon, place a bunch of vermicelli in the hot oil (cook only one small bunch at a time). Cook until vermicelli rises to the top, 3 to 5 seconds. Immediately remove vermicelli from oil with tongs or slotted spoon. Drain on absorbent paper. Repeat to cook remaining bunches.
Makes about 4 servings.
