Posted July 5, 2007on:
tonight’s dinner = chapchae, consisted of everything left over I could find in the fridge. You can follow a recipe of this dish here . For my version I use stirfried fishcakes, yellow onions, green onions, carrots, and woodear mushrooms. Combine
1 part water
2 parts soysauce
1.5-2 parts sugar (brown, white, corn syrup, whatever, I use palm sugar)
1/2 part sesame oil
1 part mashed garlic
blend well, set aside.
Bring 3 quarts of water to boil, add 1/4-1/3 bag of noodles into water, boil for 2-3-4 minutes until noodles are cooked. Drain in cold water, add about 1 tbsp of oil and toss. Give the noodles a few cuts with a pair of scissors, it will be much easier to stirfry later.
chop/slice/cut/whatever the following:
– green onions (1 bunch)
– yellow/orange/red/white carrots (about 3 small or 2 big)
– yellow onions (1/2 bulb)
– wood ear mushrooms (fresh variety, not dried ones. If can’t find fresh, use the thin mushrooms, not the thick rubbery ones).
Heat vegetable/corn/canola/olive/whatever oil over medium heat, mash a few garlics, toss into oil. Toss white onions and white parts of green onions in there next. Give that a quick toss, then add carrots and mushrooms. When everything seems “nearly cooked,” turn the heat up to high, put noodles in and stir constantly. Add the sauce mixture, stir well. When your vegetables are cooked to the right texture that you like, turn off the heat, throw in the green onions and give it a good dash of black peppers. If you have cooked meats to add like marinated beef, fishcakes, you toss that in shortly before you turn off the heat. In my case I added the stirfried fishcakes.
I also made some fava beans. And somewhere in between, i managed to pour boiling hot water right on to my middle finger. Because I’m that kind of genius.