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Chop Chae Recipe
Ingredients
By Measure
8 ounces sweet potato cellophane noodle, cooked as directed
1 cup sliced yellow onion
2 cloves garlic, minced
5 large shitake mushrooms, sliced
1/2 cup Napa cabbage, sliced
3 scallions, sliced
1 large carrot, sliced thin
1/2 pound spinach
2 tablespoons vegetable oil
1 tablespoon sesame oil
3 tablespoons light soy
Optional : 6 ounces beef, chicken or pork, sliced thin
Preparation
8 ounces sweet potato cellophane noodle, cooked as directed
1 cup sliced yellow onion
2 cloves garlic, minced
5 large shitake mushrooms, sliced
1/2 cup Napa cabbage, sliced
3 scallions, sliced
1 large carrot, sliced thin
1/2 pound spinach
2 tablespoons vegetable oil
1 tablespoon sesame oil
3 tablespoons light soy
Optional : 6 ounces beef, chicken or pork, sliced thin
- Heat the saute pan or wok to high. Add the vegetable oil and allow the oil to get hot. Add the onions and stir-fry until half way cooked then add the carrots. Cook for 1 minute then add the mushrooms, Napa cabbage, spinach and garlic. Continue to cook until done. Leave a little crunch in the vegetables.
- Add the remaining ingredients. Cook together until hot. Adjust seasoning with salt and pepper if necessary. Garnish with toasted sesame seeds.
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*If using the meat option add the meat with the onions. Marinate meat with a little soy and sesame oil 15 minutes before using. 1 teaspoon each
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