EcrosTechWiki | Recipes / Japchae (Jop Chai)

A vegetarian stir-fry, adapted from Simple Suppers by the Moosewood Collective. Wikipedia has an article about this Korean dish from which you can get ideas for more authentic preparation, such as the use of wood ear, shiitake and oyster mushrooms. Makes 2 main meal portions.

2 ounces	.....	Bean thread noodles (Dynasty or other)
2 tablespoons	.....	Vegetable oil (olive, canola, etc.)
1 cup	.....	Onion, thinly sliced or finely chopped (optional)
½ head	.....	Small green cabbage, thinly sliced
3 cloves	.....	Garlic, finely chopped or minced
1 cup total	.....	Sweet peppers, carrots, etc., thinly sliced or grated
¼ cup	.....	Raw, whole cashews
6 ounces	.....	Veggie crumbles (Smart Ground® Original or other)

1 teaspoon	.....	Cornstarch
¼ cup	.....	Soy sauce (low sodium if you prefer)
2 tablespoons	.....	Rice vinegar (or cider vinegar)
as required	.....	Water

2 teaspoons	.....	Dark (toasted?) sesame oil (Trader Joe's or other)
as required	.....	Chili paste or chili / garlic paste (Mother-in-Law's or other)

Cover the bean thread noodles in very hot tap water (or water heated on the stove to around 140°F) until softened, 15 to 20 minutes. Just before adding them to the wok, drain and cut them to an easily eaten length, 4 inches or shorter, to your preference. You can use kitchen scissors or a knife on a cutting board. (If you drain them and let them sit, they may clump together, but you can toss them in a little oil to avoid this.)

Add one teaspoon of the soy sauce to the cornstarch and mix to a smooth paste. Then mix in the rest of the soy sauce and the vinegar. Set to one side.

Heat the oil in a large pan or wok. Add the onions and sauté until they begin to soften. Add the cabbage and sauté until that also begins to soften. Next add the garlic and begin adding the other vegetables while continuing to sauté. Green pepper will be first, then carrot, then red pepper. The goal, of course, is to end with each ingredient cooked to your exact preference.

Add the veggie crumbles and cashews and cook for two minutes to warm them through. Thoroughly re-mix the cornstarch into the soy sauce and vinegar and add it to the wok. Also add the drained and cut noodles at this time. Cook, covered but stirring often, until the sauce thickens and the noodles absorb any excess moisture. Add water, ¼ cup at a time, if the pan dries up. You want the vegetables glossy with the sauce but no liquid that will pool on the plate.

Serve hot, drizzled with a little sesame oil. Put the chili paste on the table for people to help themselves.