Sapa Sui
2 package long rice, thick style
1 lb. pork or boneless chicken meat, sliced
1 round onion, sliced
1 large carrot, julienned
1 cup shoyu
2/3 cup sugar
4 cloves garlic minced
2 Tbsp. minced ginger
1/2 cup green onions, sliced 1/2 inch pieces
2 Tbsp. oil
1. Soak long rice until pliable. In a large pot, bring 6 cups of water to a boil. Cook long rice for about 10 minutes. Do not cook full soft, long rice shout be still rubbery.
2. Combine shoyu and sugar, set aside.
3. Drain in colander, with cold water. set aside.
4. In a large non-stick wok, heat oil on medium heat and saute garlic and ginger, 1 minute.
5. Add meat and cook until done. Add carrot and onion, continue to saute.
6. Before adding the long rice, rinse throughly with cold tap water. Long rice needs to be loose.
Using a kitchen shears or knife cut long rice into, once or twice to make shorter.
7. Place long rice in wok and combine. Add shoyu mixture.
8. Add green onion. Season to taste with more shoyu or garlic salt. If more moisture is desired, add canned chicken broth.