May 022013

Chap Chee Noodles


1 tablespoon soy sauce

1 tablespoon sesame oil

2 green onions, finely chopped

1 clove garlic, minced

1 teaspoon sesame seeds

1 teaspoon sugar

1/4 teaspoon black pepper

1/3 pound beef top sirloin, thinly sliced

2 tablespoons vegetable oil

1/2 cup thinly sliced carrots

1/2 cup sliced bamboo shoots, drained

1/4 pound napa cabbage, sliced

2 cups chopped fresh spinach

3 ounces cellophane noodles, soaked in warm water

2 tablespoons soy sauce

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon black pepper


In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

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