Ingredients /nutrition
- 920 ml water
- 220 g bean threads
- 3 tbsp sunflower oil
- 220 g shredded Chinese cabbage leaves
- 1 sliced carrot
- 120 g roughly chopped spinach leaves
- salt to taste
- 8 Chinese dried mushroom, soaked in hot water for 35 minutes and drained
- 1 1/2 tbsp sesame oil
- 3/4 tsp soy sauce
- 1 1/2 tsp sugar
- 2 1/2 tsp sesame seeds
- 1/2 tsp salt
Methods / instructions
- Bring water and bean threads to boil for 3 1/2 minutes. Drain and set aside.
- Heat 2 tablespoon of oil and add in Chinese leaves and salt to taste.
- Cook for 2 minutes, remove from pan and set aside.
- Heat remaining oil and cook carrot for a minute before returning Chinese leaves to pan, with spinach and mushroom.
- Cook for further 2 1/2 minutes. Set aside.
- To prepare the sauce, add remaining ingredients, bring to boil and stir into vegetable mixture.
- Heat through and serve immediately.
Servings: 4
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