Chapchae
Ingredients
2 ounces cellophane mung bean noodles
6 each Chinese black mushrooms
1/3 pound tender spinach leaves
1 each carrot
1 small zucchini
3 medium mushrooms
2 each Chinese cabbage leaves
4 each scallions
4 Tbsp. vegetable oil
1 Tbsp. sesame oil
3 each garlic cloves, minced
1 Tbsp. Japanese soy sauce
1 tsp. sugar
1/2 tsp. salt
Cooking Instructions
Soak the Chinese mushrooms in 1 C. hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps fine. Drop the spinach into 10 C. 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 sauté 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)