Korean Chap Chae Vegetarian

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Yummy vegetarian noodle dish.

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Steps

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Soak chinese mushrooms in 1 cup hot water for 20 minutes.

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When they have softened , cut off the hard stems and slice the caps fine.

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Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes.

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Drain , run under cold water then squeeze out as much moisture as possible.

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Peel carrot , cut into 3 sections and then into fine julienne strips.

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Wipe off the fresh mushrooms and break off their stems.

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Cut the caps into very fine slices.

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Cut the nonwoody part of the stems into matchstick pieces.

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Cut away and discard the curly , tender part of the cabbage leaves.

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Save only the v-shaped core of the leaves and cut this into julienne strips.

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Cut the scallions into 2 1 / 2 inch sections and quarter the section with the bulb lengthwise.

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Combine the chinese mushrooms , spinach , carrot , zucchini , mushrooms , cabbage , and scallions in a bowl.

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Mix well , separating all the spinach leaves.

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Heat the vegetable oil and the sesame oil in a wok over a medium-high flame.

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When hot.

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Ingredients

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cellophane noodles, chinese black mushrooms, spinach leaves, carrot, zucchini, fresh mushrooms, chinese cabbage, scallions, vegetable oil, sesame oil, garlic cloves, japanese soy sauce, sugar, salt