Chap Chee
(Spicy Vegetables) Recipe

Origin: Korea Period: Traditional

Ingredients:

900ml water
200g bean threads
3 tbsp groundnut oil
1 carrot, peeled and julienned
225g Chinese cabbage (bok choy), shredded
100g fresh spinach, blanched and chopped
8 Chinese dried mushrooms, soaked in warm water for 30 minutes and drained
salt, to taste

For the Sauce:
1 tbsp sesame oil
1 tsp soy sauce
2 tsp sugar
2 tsp sesame seeds
1/2 tsp salt

Chap Chee
(Spicy Vegetables) Preparation:

Method:

Add the water to a pan and bring to a boil then add the bean threads and cook for 3 minutes before draining and setting aside.

Meahwhile heat 2 tbsp of the groundnut oil in a wok. When the oil is almost smoking add the bok choy and stir-fry for 2 minutes, stirring constantly then remove from the pan and set aside. Add the remaining oil to the pan then stir-in the the carrot and stir-fry for 1 minute before returning the bok choy to the wok. Add the spinach and mushrooms at this point and cook for 2 minutes more, stirring constantly.

In the meantime add all the sauce ingredients to a pan and bring to a boil. Add this to the wok along with the bean threads. Stir to combine and allow the mixture to heat through. Serve hot.

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