Recipe#24881

Title: CHAPCHAE

Soar

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       t            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.