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  Korean    Vegetarian  
Last updated 6/12/2012 12:47:04 AM. Recipe ID 7620. Report a problem with this recipe.
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      Title: Chapchae
 Categories: Main dish, Korean, Vegetarian
      Yield: 4 Servings
      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 ts 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.

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Recipe ID 7620 (Apr 03, 2005)

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