Shredded Wild Rice Stems
500 grams (1.1 lb) wild rice stems
50 grams (3 1/2 tbsp) oil
3 grams (1/2 tsp) salt
2 grams (2/5 tsp) sugar
1 gram (1/4 tsp) MSG
150 grams (10 tbsp) water
5 grams (1 tsp) soy sauce


1. Remove the outer skin of the wild rice stems and cut into sections 10 cm (4 inches) long and 1 cm (0.4 inch) wide.

2. Heat the oil to 70-100ºC (160-210ºF) and quick-stir-fry the wild rice stem sections. Then add the soy sauce, water, salt and sugar, and bring to a boil. Cover the wok to simmer for 10 minutes. Add the MSG, boil off some of the liquid over a strong fire. Take out and serve.

Features: Refreshingly aromatic.

Taste: Salty with a sweet touch.

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