Jhap chae

Yield: 100 Servings

Measure Ingredient
21 pounds BEEF;OVEN ROAST FZ
4 pounds PEPPERS SWEET DICED FZ
3 pounds SPINACH FZ
2 pounds ONION GREEN FRESH
8 pounds CARROTS FRESH
4 tablespoons GARLIC DEHY GRA
6 pounds MUSHROOMS 8 OZ
10 pounds ONIONS DRY
8 ounces SUGAR; GRANULATED 10 LB
4 cups SALAD OIL; 1 GAL
2 tablespoons PEPPER BLACK 1 LB CN
8 tablespoons SESAME SEED 3-4 0Z
8 tablespoons SESAME OIL
24 ounces SOY SAUCE
4 tablespoons SALT TABLE 5LB

1. THINLY SLICE 21 LBS OVEN ROAST ½ BY 2" LONG STRIPS.

2. CARROTS FRESH THINLY SLICE 2 LBS ½ BY 2" LONG STRIPS.

3. GREEN PEPPERS THINLY SLICE 2 LBS OR ½ QT ½ BY 2" STRIPS.

4. ONION DRY THINLY SLICE 5 LBS.

5. GREEN ONIONS SLICED 1 LB INTO 1" STRIPS.

6. MUSHROOMS SLICED 2 LBS.

7. GARLIC FRESHLY MINCED 4 TBS. 8. COOK MEAT IN ITS OWN FAT UNTIL WELL BROWNED.

9. SAUTE CARROTS AND GREEN PEPPERS IN SALAD OIL 10 MINUTES OR UNTIL TENDER.

10. SAUTE ONIONS

OR UNTIL TENDER. COMBINE MEAT VEGETABLES AND MUSHROOMS DO NOT OVER MIX.

11. COMBINE SOY SAUCE

TO MEAT AND VEGETABLE MIXTURE. COOK 2 MINUTES MIXTURE LIGHTLY OVER MEDIUM HEAT.

12. BOIL NOODLES UNTIL DONE

Recipe Number: S00060

SERVING SIZE: 1 CUP

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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