Ingredients 1 1/2 lb Rice Rolls, cut into 1 inch length 2 Cloves Garlic, chopped 3 - 5 Dried Chilies, cut into 1/2 inch length 250 g Bean Sprouts, washed and drained 3 Tbsp Light Soy Sauce 2 Tbsp Dark Soy Sauce 1 1/2 Tbsp Peanut Oil Sea Salt to taste Freshly Ground White Pepper Method Heat peanut oil in a wok and cook the garlic on a low heat. Remove the garlic when they are fragrant and golden in color. Turn the heat on high add dried chilies, give it a quick stir then mix in the rice rolls and stir-fry for about 10 seconds. Then mix in the garlic, bean sprouts and cook briefly. Add the light and dark soy sauce and mix well. Season with salt (if necessary), and serve immediately with scallions and some freshly ground white pepper. |