Chap chae (noodles w/mixed vegetables)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bunch fresh spinach | |
| 1 | Carrot; sliced in thin strips | |
| 1 | medium | Onion; in thin strips |
| ½ | cup | Celery; in thin strips |
| 5 | Dried Chinese mushrooms | |
| 5 | Cloud Ear mushrooms | |
| 1½ | ounce | Chinese vermicelli |
| ½ | pounds | Thinly sliced beef |
| 2 | tablespoons | Soy sauce |
| ½ | teaspoon | Salt |
| 1½ | tablespoon | Sesame seeds; toasted, crushed |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Sugar |
| 3 | tablespoons | Minced green onions |
| 1 | Clove garlic; minced | |
| 1 | tablespoon | Sesame oil |
| 1 | dash | Pepper |
| 1 | tablespoon | Sugar |
Directions
SEASONING MIXTURE
Chop washed and dried spinach into 2-inch lengths and pan-fry with 1 tsp sesame oil; add a pinch of salt. Soak dried mushrooms in water, remove stems and shred. Soak cloud ears in water, remove hard "eyes", and shred coarsely. Soak Chinese vermicelli in hot water, cut into several portions; let sit in colander to drain thoroughly. Combine beef with Chinese mushrooms and Seasoning Mixture. Saute carrot, onion, celery and vermicelli separately in sesame oil. Quickly saute beef, Chinese mushrooms and cloud ears over high heat. Combine cooked vegetables and vermicelli with beef and stir in soy sauce, sugar, salt and sesame seeds. Makes about 4 servings.
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