| 5 | tb | Vegetable oil |
| 4 | | 5 cloves |
| 3/4 | c | Peeled and finely slivered |
| | Shallots |
| 4 | | Quarter-sized slices of |
| | Fresh ginger, |
| | Cut into fine slivers |
| 1 | | Fresh hot green chili, |
| | Seeded and |
| | Cut into fine slivers |
| 6 | c | Cooked, unsalted, white rice |
| | Cold |
| 1 | c | Mung bean sprouts -- washed |
| | And drained |
| 1 | lg | Egg |
| 1 1/2 | ts | Salt -- or to taste |
| 2 | tb | Minced fresh Chinese |
| | Parsley |
| | === FOR THE SAUCE === |
| | Enough mashed red bean curd |
| | To make |
| 6 | | Tablespoons |
| 1 | tb | Peeled, very finely grated |
| | Fresh ginger |
| 2 | tb | Very finely minced fresh hot |
| | Green chilies |
| 2 | tb | Very finely minced peeled |
| | Shallots |
| 1/2 | c | Fresh lime or lemon juice |
| | === Optional Garnishes === |
| 6 | | Sprigs fresh mint |
| 12 | | Cucumber sticks, 3" x 1/3" x |
| 1/3 | | " |
| | Garlic |
