Dec 12 Chap Jae

Ingredients

• Canola oil
• 1/2 lb (250 g) finely ground beef or pork
• 1/2 lb (250 g) cellophane noodles
• 1/2 bunch spinach, about 1 1/2 cups (375 mL) when cooked
• 10 mushrooms, fresh or dried
• 1 onion, sliced
• 2 carrots, shredded or finely slivered
• 1 tbsp (15 mL) sesame seeds
• 2 tbsp (30 mL) sesame oil
• 1/4 cup (60 mL) soy sauce
• 3 tbsp (45 mL) honey
• 2 cloves garlic, crushed and finely chopped
• Salt and pepper to taste

Directions

Heat oil in skillet set over medium-high heat; add beef and sauté until cooked. Place noodles in a heatproof bowl and cover with boiling water; let cook for about 5 minutes or until noodles are al dente. Rinse noodles in cold water and cut noodles into
3″ (8 cm) lengths. Blanch spinach in boiling water; drain and rinse in cold water. Cut into bite size pieces and set aside. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well. Chop mushrooms into small pieces. Heat oil in a wok set over medium heat; stir-fry mushrooms, onion and carrots until tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Add sesame seeds, sesame oil, soy sauce, honey, garlic, pepper and salt. Adjust seasonings to taste. Cook long enough to heat ingredients and blend flavours.

Serves 6