Spicy Vegetables (Chap Chee)
Korea Recipes

Ingredients

900 ml
200 g/7 oz
3 tbsp
225 g/8 oz
1
100 g/4 oz

8
 

Sauce:

1 tbsp
1 tsp
2 tsp
2 tsp
1/2 tsp
1/2 tsp

water
bean threads
vegetable oil
Chinese leaves, shredded
large carrot, peeled and cut diagonally into matchstick strips
fresh spinach leaves, cooked and roughly chopped
salt
medium Chinese dried mushrooms soaked in warm water for 30 minutes, then drained (optional)

sesame seed oil
soy sauce
sugar
sesame seeds
salt
monosodium glutamate

Method:
 

1. Bring the water to the boil in a pan, add the bean threads and boil for 3 minutes. Drain and set aside.

2. Heat 2 tablespoons of the oil in a pan. When very hot, add the Chinese leaves (bok choy) and salt to taste and fry for 2 minutes, tossing the leaves constantly. remove from the pan and set a side.

3. Heat the remaining oil in the pan. Add the carrot and fry for 1 minute, stirring. Return the Chinese leaves (bok choy) to the pan, add the spinach and mushrooms if using, and cook for a further 2 minutes, shaking the pan constantly.

4. To make the sauce : Put all the ingredients in a pan and stir well. bring to the boil , then add to the vegetable mixture with the bean threads. Mix well and heat through. Serve immediately.

Serves 4