Wild Wonders® Peppers Japchae Stir Fry
6Wild Wonders® Peppers Japchae Stir FryServes 6
1515 Mins 30 Mins 45 Mins
- ½ lb. beef, cut into thin strips (such as tenderloin, sirloin, flank)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- ½ Tbsp sesame oil
- ½ Tbsp rice wine vinegar
- 1/3 cup soy sauce
- ¼ cup sugar
- 1 Tbsp rice wine vinegar
- 2 Tbsp sesame oil
- 1 Tbsp sesame seeds
- black pepper, to taste
Vegetables, Egg, Noodles:
- 12oz sweet potato glass noodles
- 4 tsp canola oil
- 2 eggs, lightly beaten
- ½ cup onion, thinly sliced
- 1 cup carrot, thinly sliced
- 1 ½ cups shiitake mushroom, thinly sliced
- 1 Tbsp garlic, minced
- ½ cup sugar snap peas, sliced
- 2 Wild Wonders® Peppers, thinly sliced
- 12oz spinach, (1 bunch), cleaned and blanched
- 2 green onions, thinly sliced
- sesame seeds, to garnish
- In a small bowl, combine all the ingredients for the beef. Mix and set aside.
- In another small bowl, combine all the sauce ingredients. Set aside.
- In a large pot of boiling water, cook noodles according to package directions. Rince under cold water, transfer to a large bowl and add ½ the sauce and toss. Set aside.
- In a large skillet add 1 tsp canola oil on medium heat. Whisk eggs and pour in the pan, creating a thin omelet. Once cooled, roll the omelet and thinly slice. Set aside.
- Add another teaspoon of canola oil to the skillet over medium heat. Add white onion and carrots, cook for 2-3 minutes. Add shiitakes and garlic, cook for another 2-3 minutes. Remove from pan and set aside.
- Add another teaspoon of canola oil to the pan and cook snap pea and Wild Wonders® Peppers for about 2-3 minutes. Remove and set aside.
- Add remaining canola oil and cook beef, about 3-4 minutes, until crispy and caramelized.
- Add beef and cooked vegetables to the large bowl with noodles, toss. Add spinach, green onions and remaining sauce, toss.
- In a serving bowl, arrange Wild Wonders® Pepper Japchae Stir Fry. Garnish with omelet and sesame seeds.
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