*  Exported from  MasterCook  *
 
                                 Chapch'ae
 
 Recipe By     : Roger Heimann
 Serving Size  : 2    Preparation Time :1:30
 Categories    : Korean
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Pound         Lean beef
      1/4  Pound         Pork -- Optional
    3      Tablespoons   Soy sauce
    1      Tablespoon    Sugar
      1/2  Teaspoon      Black pepper
      1/2  Teaspoon      Garlic powder or 1-2 cloves chopped garlic
    2      Tablespoons   Sesame seed oil
      1/3  Pound         Vermicelli/bean cellophane noodles -- 1-2 packages
    1      Cup           Cooked Spinach (parboiled) -- Rinsed and drained
    2      Large         Carrots -- Cut into matchsticks
           Medium        Green onions (scallions) -- Cut in 1″ pieces
    2      Medium        White onions -- Chopped
    1      Package       Shiitake mushrooms -- Soaked in water
    7      Whole         Mushrooms
    1      Large         Egg (optional) -- Beaten and Fried
 
 1. Cut the beef and pork into fine strips and fry with the soy sauce, sugar,
 pepper, and sesame oil
  until well cooked and tender.
 2.  Parboil the spinach and rinse in cold water; squeeze out the excess water
 and chop into small strips.
 3. Cook the noodles in plenty of boiling water until soft. This will take
 only about 2-4 min. Rinse in cold water. Cut noodles crosswise 2-3 times with
 scissors.
 4. Fry the carrots and onions  gently together in a lightly greased (sesame
 seed
 oil, or margarine) pan for 10 min. to soften; do not brown.
 5. Soak the dried mushrooms in warm water for 10 min., then cut them into
 strips and fry in the same way you fried the vegetables. Also, saute the
 regular mushrooms.
 6. Just before serving, saute the Chinese noodles in a large deep pan; add 1
 t. soy sauce, 1 t. sesame oil, 1/4 t. salt, and 1 T. sesame seeds.
 7.  (optional) Beat the egg; fry in one sheet, fold into thirds, then cut
 into thin strips.
 8. Combine all the ingredients, including the spinach:
  season to taste. The dish can be served warm or 
  cold.
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving