Korean mixed vegetables with cellophane noodles, from PCC newsletter
Serves 4 to 6
5 dried black mushrooms (shitake)
1 C hot water
4 T soy sauce
2 t sugar
1/2 t garlic, finely chopped
4 t sesame seeds, toasted
2 oz package cellophane noodles
1 C mung bean sprouts
2 T vegetable oil
1 small onion, sliced
2 medium carrots, julienne sliced
10-oz package frozen spinach, thawed and drained
2 t sesame oil
Soak mushrooms in hot water for 20 minutes until soft. Drain away liquid and thinly slice mushrooms.
In a large bowl, combine soy sauce, sugar, garlic and sesame seeds.
Prepare noodles according to package and add bean sprouts to pot just before draining water.
Saute onion and carrots in vegetable oil until tender-crisp. Add all prepared ingredients into soy sauce mixture, then fold in spinach and sesame oil. Serve slightly warm or chilled with rice.