Chap chae (noodles w/mixed vegetables)

Yield: 4 Servings

Measure Ingredient
1 \N Bunch fresh spinach
1 \N Carrot; sliced in thin strips
1 medium Onion; in thin strips
½ cup Celery; in thin strips
5 \N Dried Chinese mushrooms
5 \N 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 \N Clove garlic; minced
1 tablespoon Sesame oil
1 dash Pepper
1 tablespoon Sugar


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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