JapChae
4 ounces bean threads
1/3 cup dried Chinese mushrooms
1 medium carrot, peeled and cut to matchsticks
1 medium zuccini, peeled and cut to matchsticks
2 tablespoons tamari
3 garlic cloves, minced
1 teaspoon sugar
2 tablespoons Asian sesame oil
4 scallions, cut into 2" pieces
2 cups fresh bean sprouts
2 cups spinach leaves
1 teaspoon sesame seeds
1. In a large bowl filled with warm tap water, soak bean threads for 30 minutes and drain. Cut into 2" pieces. 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.
2. Transfer carrots and zucchini to a bowl and toss with soy sauce, garlic, and vegan sugar. In a wok or large frying pan, heat sesame oil. Cook scallions over medium-high heat until barely tender, 1-2 minutes. Add carrots, zucchini, and musrhooms and stir-fry 2-3 minutes.
3. Add bean sprouts and spinach and cook 1-2 minutes. Add drained bean threads and cook, stirring, until heated through, 2-3 minutes. Sprinkle with sesame seeds. Serve.
SO HOW'D IT GO?
Oh, many great things could be said of japchae. I LOVE making this, and of course eating it. I add in another half an onion, because I like things extra pungent. Sometimes I'll stir fry some tofu to mix with it if I want more protein, but it's great either way.