Chapchae

Ingredients

 * 2 oz cellophane mung-bean noodles
 * 6 each Chinese black mushrooms
 * ⅓ lbs tender spinach leaves
 * 1 each carrot
 * 1 small zucchini
 * 3 medium mushrooms
 * 2 each Chinese cabbage leaves
 * 4 each scallions
 * 4 tbsp vegetable oil
 * 1 tbsp sesame oil
 * 3 each garlic cloves, minced
 * 1 tbsp Japanese soy sauce
 * 1 tsp sugar
 * ½ tsp salt

Directions

 * 1) Soak the Chinese mushrooms in 1 cup hot water for 20 minutes.
 * 2) When they have softened, cut off the hard stems and slice the caps fine.
 * 3) Drop the spinach into 10 cups of boiling water.
 * 4) Boil rapidly for 2 minutes.  Drain.
 * 5) Run under cold water.
 * 6) Squeeze out as much moisture as possible.
 * 7) Peel the carrot, cut into 3 sections and then into fine julienne strips.
 * 8) Wipe off the fresh mushrooms and break off their stems.
 * 9) Cut the caps into very fine slices.
 * 10) Cut the non-woody part of the stems into matchstick pieces.
 * 11) Cut away and discard the curly, tender part of the cabbage leaves.
 * 12) Save only the v-shaped core of the leaves.
 * 13) Cut this into julienne strips.
 * 14) Cut the scallions into 2½-inch sections.
 * 15) Quarter the section with the bulb lengthwise.
 * 16) Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl.
 * 17) Mix well, separating all the spinach leaves.
 * 18) Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame.
 * 19) When hot, put in the garlic.
 * 20) Stir and fry for 10 seconds.
 * 21) Add all the vegetables in the bowl.
 * 22) Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp.
 * 23) Turn the heat to low.
 * 24) Add the drained noodles, soy sauce, and salt.
 * 25) Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
 * 26) Taste for seasonings.