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5 dried Chinese black mushrooms, soaked, stemmed, and julienned
2 Tbsp of mushroom soaking liquid)
5 wood ears, soaked, hard parts removed, and julienned (not huge ones)
1/2 lb beef, julienned
2 Tbsp Japanese soy sauce
1 Tbsp sugar
2 Tbsp minced scallion
1 tsp minced garlic
1 Tbsp dark oriental sesame oil
black pepper
1/2 lb beansprouts
1 cup julienned carrot (about 3 medium)
1 medium (preferably sweet) onion, julienned
1 cup julienned bamboo shoot
2 eggs, beaten
1 1/2 oz bean thread, soaked and cut into manageable lengths
oil
dark oriental sesame oil
2 Tbsp Japanese soy sauce
1 Tbsp sugar
1 1/2 tbsp ground roasted sesame seeds
Combine mushrooms, wood ears, beef, 2 Tbsp soy sauce, 1 Tbsp sugar,
scallion, garlic, 1 Tbsp sesame oil, and pepper, and set aside.
Saute beansprouts, carrot, onion, and bamboo shoot separately in
oil to which you've added a splash of sesame oil. As you finish
cooking them, dump each vegetable into colander, sprinkle with
salt, and let drain (just dump them on top of each other).
Make thin "crepes" by cooking small amounts of egg in oil with a
bit of sesame oil added, tilting pan so it spreads. Take from heat
and shred. (This is done most easily if you roll them up and then
slice the rolls thinly.) Quickly saute the seasoned beef and
mushroom mixture in oil with sesame oil added over high heat. Add
bean thread, and stir to mix. Add about 2 Tbsp of the mushroom
soaking liquid, then mix in the cooked vegetables, egg strips, and
remaining seasonings.
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Jean B's Chap Chae