Chapchae

Ingredients

 * 2 	oz  	Cellophane mung-bean noodles
 * 6 	each 	Chinese Black Mushrooms
 * 1/3 	lbs 	Tender spinach leaves
 * 1 	each 	Carrot
 * 1 	small 	Zucchini
 * 3 	med 	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
 * 1/2 	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.
 * 5) Drain.
 * 6) Run under cold water.
 * 7) Squeeze out as much moisture as possible.
 * 8) Peel the carrot, cut into 3 sections and then into fine julienne strips.
 * 9) Wipe off the fresh mushrooms and break off their stems.
 * 10) Cut the caps into very fine slices.
 * 11) Cut the nonwoody part of the stems into matchstick pieces.
 * 12) Cut away and discard the curly, tender part of the cabbage leaves.
 * 13) Save only the v-shaped core of the leaves.
 * 14) Cut this into julienne strips.
 * 15) Cut the scallions into 2-½-inch sections.
 * 16) Quarter the section with the bulb lengthwise.
 * 17) Combine the chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl.
 * 18) Mix well, separating all the spinach leaves.
 * 19) Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame.
 * 20) When hot, put in the garlic.
 * 21) Stir and fry for 10 seconds.
 * 22) Add all the vegetables in the bowl.
 * 23) Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp.
 * 24) Turn the heat to low.
 * 25) Add the drained noodles, soy sauce, and salt.
 * 26) Stir well, distributing the noodles evenly, and cook 2 to 3 minutes. taste for seasonings