Recipe from Aunt Cheryl
I experimented by marinating extra firm tofu instead of beef, not a big hit. (I think we'll continue to only use tofu blended until it's not noticable, like in smoothies.) But even without the beef it was delicious. One of Dave's Young Men even declared it to be "better than Canton City."
A popular Korean stir-fried main dish of meat, vegetables, and clear noodles.
1/2 pound tender beef, sliced paper-thin and marinated in:
1 teaspoon sugar
1 tablespoon soy sauce
2 teaspoons finely chopped green onions
1 teaspoon finely chopped garlic
1 teaspoon ground sesame seeds
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
2 oz. package cellophane noodles (harusame, saifun, etc.) - Soak noodles in hot water
for 20 minutes until pliable, drain and cut into 4 to 5-inch lengths.
1/4 lb. Chinese cabbage, cut into think 1/2-inch strips
1/4 lb. carrots cut into 2-inch long matchstick strips
1/4 lb. bamboo shoots, sliced thin
1/4 lb. onions, sliced thin
5 mushrooms, fresh or dried (soak in water to reconstitute), sliced into thin 1/8-inch
strips
2 cucumbers or zucchini sliced into matchstick strips
1 bunch spinach, steamed and shredded
2 eggs stirred together, fried like a pancake and cut into thin 1/4-inch strips
1/4 cup soy sauce
2 to 4 tablespoons sugar
dash salt
dash pepper
MSG to taste (or not)
Marinate beef at least thirty minutes while preparing vegetables. Pour about a
tablespoon of oil into a wok or frying pan on medium heat and fry meat until barely
done. Remove from pan, add a little more oil and quickly stir-fry cabbage, carrots,
bamboo shoots, onions, cucumbers, and mushrooms until just barely tender. Add meat,
noodles, spinach and enough cooking oil to prevent sticking during cooking. Stir and
cook adding sesame seeds, sesame oil, soy sauce, sugar, MSG (or not), garlic, black
pepper and salt to suit your taste. Heat just enough to blend flavors and warm all
ingredients. Serves 6
