*  Exported from  MasterCook  *
 
                                  CHAPCHAE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main dish                        Korean
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       oz           Cellophane mung-bean noodles
    6       ea           Chinese black mushrooms
      1/3   lb           Tender spinach leaves
    1       ea           Carrot
    1       sm           Zucchini
    3       md           Mushrooms
    2       ea           Chinese cabbage leaves
    4       ea           Scallions
    4       tb           Vegetable oil
    1       tb           Sesame oil
    3       ea           Garlic cloves, minced
    1       tb           Japanese soy sauce
    1       t            Sugar
      1/2   ts           Salt
 
   Soak the Chinese mushrooms in 1 cup hot water for 20 minutes.  When
   they have softened, cut off the hard stems and slice the caps fine.
   Drop the spinach into 10 cups of boiling water.  Boil rapidly for 2
   minutes.  Drain.  Run under cold water.  Squeeze out as much moisture
   as possible.
   Peel the carrot, cut into 3 sections and then into fine julienne
   strips.
   Wipe off the fresh mushrooms and break off their stems.  Cut the caps
   into very fine slices.  Cut the nonwoody part of the stems into
   matchstick pieces.
   Cut away and discard the curly, tender part of the cabbage leaves.
   Save only the V-shaped core of the leaves.  Cut this into julienne
   strips.
   Cut the scallions into 2-1/2-inch sections.  Quarter the section with
   the bulb lengthwise.
   Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms,
   cabbage, and scallions in a bowl.  Mix well, separating all the
   spinach leaves.
   Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute
   pan over a medium-high flame.  When hot, put in the garlic.  Stir and
   fry for 10 seconds.  Add all the vegetables in the bowl.  Stir and
   fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn
   the heat to low. Add the drained noodles, soy sauce, and salt. Stir
   well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste
   for seasonings.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving