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JapChae
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Ingredients (use vegan versions):
- 4 oz. bean threads (aka cellophane noodles) Made from bean starch
- 1/3 cup dried Chinese mushrooms
- 1 medium carrot, peeled
- 1 medium zuccini, peeled
- 2tablespoon tamari
- 3 garlic cloves, minced
- 1 teaspoon vegan sugar
- 2tablespoon Asian sesame oil (Do not substitute another oil)
- 4 scallions, cut into 2-inch pieces
- 2 cups fresh bean sprouts
- 2 cups spinach leaves
- 1 teaspoon sesame seeds
Directions:
Before I start, I must tell you if you do not try this
recipe you are missing out on a lot. This is my favorite
meal. My husband makes it for my birthdays.
1. In a large bowl filled with warm tap water, soak bean
threads for 30 minutes and drain.
Cut into 2-inch pieces.
2. Meanwhile, in a small bowl filled with hot tap water,
soak dried mushrooms for 15 minutes
and drain. Cut off stems and discard. Slice caps into
strips.
3. While veggies are soaking, cut carrot and zucchini into
matchsticks. Transfer to a bowl and
toss with soy sauce, garlic, and vegan sugar.
4. In a wok or large frying pan, heat sesame oil. Cook
scallions over med-high heat until
barely tender, 1-2 min. Add carrot, zucchini, and
musrhooms and stir-fry 2-3 min.
5. Add bean sprouts and spinach and cook 1-2 min. Add
drained bean threads and cook,
stirring, until heated through, 2-3 min. Sprinkle with
sesame seeds. Serve.
Serves: 4
Preparation time: 1 hr.
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