Hi all,
This is another recipe off the good ole H Mart calendar. I used to make chop chae from a Sunset recipe, but I like this one better. The only unusual ingredient that this recipe calls for are the sweet potato noodles. The noodles have a slight green cast to them and I like them because you don't have to cook them before using them. They only need to be soaked in hot water before using. They are available from H Mart and I have found them at other Asian grocers.
1/4 package sweet potato noodles (dang myon)
Soak noodles in hot tap water while preparing the rest of the ingredients
1 tablespoon soy sauce
1 tablespoon sugar
1 teaspoon sesame oil
1 teaspoon minced garlic
1/4 teaspoon pepper
1/2 teaspoon sesame seeds
Mixed the above six ingredients for the marinade in a medium bowl.
10 ounces beef (I've used pork sirloin cutlets, but something like flank or round steak would work)
Thinly slice meat and add to marinade and set aside.
1 cup water
1/4 cup sugar (K thought the chop chae was a bit sweet, but I thought the sweetness made the chop chae similar to terriyaki.)
2 tablespoons soy sauce
Mix above three ingredients together for cooking sauce and set aside.
2 onions thinly sliced
5 green onions cut on a bias
1 carrot thinly sliced
1/2 package frozen french cut green beans
(mushrooms)
(1 bunch spinach)
Prepare vegetables and place them in separate bowls or separated on a platter.
Heat large frying pan over medium high heat. When pan is hot add 2 tablespoons cooking oil. Stir fry the veggies one at a time, until still crispy. Remove to serving bowl, then add the next one. Add more oil as needed. Add two more tablespoons cooking oil, stir fry meat until no longer pink. Remove meat. Drain noodles, add noodles to pan along with cooking sauce. Stir, cooking until noodles absorb liquid and noodles turn translucent. Add in the cooked veggies and meat. Heat through. Add salt and pepper to taste. Excellent served with hot rice.
I think you could also use celery, Chinese broccoli, or bean sprouts. Hope this recipe works out for you! It's delicious heated up the next day for lunch.
Hugs,
Mameekosan
Subscribe to:
Post Comments (Atom)
another success!
ReplyDeleteyummy and all the vegetables make this meal healthy but filling. i reduced the sugar slightly which i thought worked well and we added celery to the dish.
i forgot to say:
ReplyDelete1) i substituted chicken breasts (sliced thinly) for the meat and i thought it worked beautifully.
2) a and i were talking and we thought that this dish might also work well with tofu as the protein. i recently found a wonderful way to fry tofu that prevents it from sticking to the pan.
prepare the tofu normally by cutting it into appropriately sized pieces. then just crack an egg in a bowl and beat in a little soy sauce and sugar. before cooking the tofu, dunk each piece into the egg mixture and then cook over medium heat with a little oil. the egg prevents the tofu from adhering to the pan and also adds some flavor.
enjoy!
Triscuit,
ReplyDeleteThanks for the tip on cooking tofu! I have the problem too of the tofu sticking. I'll have to try your egg suggestion!
Hugs,
Mameekosan