Chop Chae
Yield
6 servingsPrep
25 minCook
?Ready
25 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
cellophane noodles
|
* |
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
celery stalks
sliced diagonally |
|
| 2 | medium |
onions
vertically |
|
| ½ | pound |
mushrooms, canned
fresh or canned |
|
| 1 | medium |
carrots
shredded |
|
| ¼ | pound |
snow pea pods
fresh, julienned |
|
| ½ | pound |
beef
or chicken |
|
| 2 | large |
eggs
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
cellophane noodles
|
* |
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 2 | each |
celery stalks
sliced diagonally |
|
| 2 | medium |
onions
vertically |
|
| 226.8 | g |
mushrooms, canned
fresh or canned |
|
| 1 | medium |
carrots
shredded |
|
| 113.4 | g |
snow pea pods
fresh, julienned |
|
| 226.8 | g |
beef
or chicken |
|
| 2 | large |
eggs
|
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Directions
Soak noodles in hot water; drain and chop coarsely.
Beat eggs, fry and cut into thin strips.
Cut meat into thin pieces and marinate as in Bul-ko-kee.
Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time.
As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat.
Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.
