Instructions: Soak the rice sticks in cold water for about 15 mins, until they are soft and separate from their tight wad. Drop in boiling water and cook for about 5-6 mins. Drain and set aside.

Heat a wok over medium high heat until hot, add 1 tsp oil and toss in shrimp.

Stir fry for 30 seconds and add green onion, salt and sherry. Pour into a small bowl and set aside.

Wipe out wok and reheat. Add remaining 1 tsp of oil. Add kale and stir fry until wilted. Add garlic, ginger and soy sauce. Add chicken broth as necessary to keep from burning. While kale is cooking, heat a large, nonstick skillet and spray with Pam. Add rice sticks and fry like a pancake until crispy, turn over and continue to cook on the other side.

Add shrimp mixture to kale and toss well to heat.

Cut rice stick pancake into 2 halves and put on plate. Top with shrimp/kale mixture. Serve immediately.

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