Chop Chae

Name: Chop Chae
Ingredients: 2 ounces cellophane noodles; 1 tablespoon vegetable oil; 1 teaspoon salt; 2 each celery stalks sliced diagonally; 2 medium onions vertically; 1/2 pound mushrooms, canned fresh or canned; 1 medium carrots shredded; 1/4 pound snow pea pods fresh, julienned; 1/2 pound beef or chicken; 2 large eggs; 1 x soy sauce, tamari; 1 x black pepper freshly ground

12 ingredients

6 steps

Ingredients

2 ounces cellophane noodles
1 tablespoon vegetable oil
1 teaspoon salt
2 each celery stalks sliced diagonally
2 medium onions vertically
1/2 pound mushrooms, canned fresh or canned
1 medium carrots shredded
1/4 pound snow pea pods fresh, julienned
1/2 pound beef or chicken
2 large eggs
1 x soy sauce, tamari
1 x black pepper freshly ground

Directions

1

Soak noodles in hot water; drain and chop coarsely.
2

Beat eggs, fry and cut into thin strips.
3

Cut meat into thin pieces and marinate as in Bul-ko-kee.
4

Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time.
5

As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat.
6

Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.