Korean Chap Chae (vegetarian)

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 ounces cellophane noodles or 2 ounces mung bean noodles, cooked and drained
• 6 chinese black mushrooms, dried
• 1/3 lb tender spinach leaves
• 1 carrot
• 1 small zucchini
• 3 medium fresh mushrooms
• 2 leaves chinese cabbage
• 4 scallions
• 4 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon japanese soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt

Recipe

• 1 soak chinese mushrooms in 1 cup hot water for 20 minutes.
• 2 when they have softened, cut off the hard stems and slice the caps fine.
• 3 drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. drain, run under cold water then squeeze out as much moisture as possible.
• 4 peel carrot, cut into 3 sections and then into fine julienne strips.
• 5 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.
• 6 cut away and discard the curly, tender part of the cabbage leaves. save only the v-shaped core of the leaves and cut this into julienne strips.
• 7 cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
• 8 combine the chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. mix well, separating all the spinach leaves.
• 9 heat the vegetable oil and the sesame oil in a wok over a medium-high flame. when hot, put in the garlic and stir-fry for 10 seconds.
• 10 add all the vegetables in the bowl. stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
• 11 turn the heat to low, and add the drained noodles, soy sauce, and salt. stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
• 12 season to taste.