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Korean   -   Vegetable, Noodle And Steak Stir-Fry (Jap Chae)   adapted from The Korean Kitchen by Copeland Marks

  • 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

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