 |
 Korean - Vegetable, Noodle And Steak Stir-Fry (Jap Chae)
adapted from The Korean Kitchen by Copeland Marks
|
Description
|
|
|
|
Ingredients
|
- 3 Ounces Vermicelli
- 3 Tablespoons Olive Oil
- 1 Large Onion -- finely chopped
- 1/2 Pound Flank Steak -- sliced
- 1 Large Carrot -- julienned
- 1 Small Green Pepper -- julienned
- 1/2 Pound Chives -- finely chopped
- 1/2 Teaspoon Salt
- 2 Teaspoons Sugar
- 1 Tablespoon Soy Sauce
- 1 Teaspoon Sesame Oil
- 1/4 Cup Clouds Ear Mushrooms -- soaked
|
|
Directions
|
Bring 4 cups water to a boil in a large pan. Add vermicelli and boil over moderate heat for 3 minutes. Drain and rinse under cold water. Drain well and set aside. Heat oil in a wok, add the onion and stir-fry over moderate heat for 2 minutes. Add beef and continute to fry for 1 minute. Now add the carrot, green pepper, and chives. Stir-fry for 2 minutes. Add the salt, sugar, soy sauce, sesame oil and clouds ear mushrooms. Stir fry for 2 minutes. Add noodles and toss well. Serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version