Chap Jae
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
1/2 lb. beef or pork, finely ground
1/2 lb. cellophane noodles
1/2 bunch spinach, about 1 1/2 c. when cooked
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 T. sesame seed
2 T. sesame oil
1/4 c. soy sauce
2-4 T. sugar
1/2 tsp. MSG, optional
2 cloves garlic, crushed, and finely chopped
salt and pepper, to taste
cooking oil
Recipe
Fry meat in small amount of cooking oil until done and set aside.
Cook noodles in boiling water, test for tenderness. They should be
soft but firm. Rinse noodles in cold water when done.
Cut noodles to 3-4" lengths.
Cook spinach in boiling water, drain, rinse in cold water, and drain
again. Cut into bite size pieces, and set aside.
If dried mushrooms are used, wash well and soak in warm water for 15
minutes. If fresh, wash well.
Chop mushrooms into small pieces.
Over med. heat in wok or frypan, heat some cooking oil and stir-fry
mushrooms, onion and carrots until barely tender.
Add meat, noodles, spinach, and more oil if needed to prevent
sticking.
Stir and cook, adding sesame seeds, sesame oil, soy sauce, sugar,
MSG, garlic, pepper, and salt.
Taste as you cook, and mix in seasonings, adjusting them to taste.
Heat just long enough to heat ingredients, and blend flavors.
Makes 6 servings
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