Fried Magu Rice Vermicelli

With soup and chicken already on the menu, Joanna completes the meal with a carbohydrate dish. She made a Fried Magu Rice Vermicelli.

Joanna used a lot of chilis for this Fried Magu Rice Vermicelli. It was a little too spicy for some of the members but I love it.

Ingredients

• 1 pack Magu rice vermicelli
• 1/2 pound of beef
• 2 red and green chilies
• 5 cloves of garlic
• 2-inch ginger
• salt and soy sauce to taste

You can substitute the Magu Rice Vermicelli with any vermicelli, preferably from Jiang Xi.

Joanna is from the province of Jiang Xi. According to Joanna, the above vermicelli is produced in the Nancheng County, under Mountain Magu, the famous taoist mountain.

On the package:

It is said that after Fairy Maiden Ma became a fairy, she used the rice to make radiant silver thread rice flour noodles. Then Fairy Maiden Ma presented it to the mother of the King in the heaven, on her birthday. Ever since then, it has be contributed to the courts of different dynasty.

Magu rice flour noodles, are all made of Magu silver pearl rice, based on traditional craftsmanship. It is a green food. The product is pure white, tasty, soft but flexible, durably cooked and fit for being fried and coldly dressed with sauce.

Source: Joanna; Serves 4 to 6
Instructions

Joanna brought a piece of beef which need to be cut into slices, strips and then dice. It is a good way to ensure quality as we never know what cut of meat is in the ground beef we get from the supermarket.

Chop the beef into ground beef.

Julienne the chilis. Mince the garlic and ginger.

Cook the rice vermicelli in boiling water for 4 to 5 minutes. Switch off the heat and let sit in the water for 3 to 4 minutes.

Strain the vermicelli under running cold water to remove the excess starch.

In a large frying pan, cook the ground beef with a couple tablespoons of oil until no longer pink.

Add garlic, ginger and chilies and stir fry for a minute.

Season with salt.

Add the vermicelli and use a pair of chopsticks to loosen the vermicelli and mix well with the other ingredients.

Season with soy sauce and ground pepper to taste. Serve hot. Joanna, thank you for sharing in the Caring Place Kitchen.

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