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Asparagus and Mushroom Japchae
http://www.closetcooking.com/2010/06/asparagus-and-mushroom-japcha...
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Ingredients
categorized
original
1 pound dangmyeon (Korean cellophane noodles made from sweet potato starch)
1 teaspoon toasted sesame oil
1 tablespoon oil
1 pound mushrooms, I used a mixture of shiitake, enoki and oyster mushrooms (trimmed and cleaned)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
4 cloves garlic (chopped)
4 green onions (sliced)
1 red chili pepper or chili pepper sauce to taste (sliced thinly)
1 carrot (julienned)
1 pound thin asparagus (trimmed, cleaned and cut into bite sized pieces)
2 tablespoons soy sauce
1 tablespoon mirin
1/2 tablespoon toasted sesame oil
2 cups spinach (packed)
1 tablespoon sesame seeds (toasted)
Ingredients
categorized
original
Produce
Asparagus, thin
(
1
pound
)
Carrot
(
1
)
Garlic
(
4
cloves
)
Green onions
(
4
)
Mushrooms
(
1
pound
)
Spinach, packed
(
2
cups
)
Condiments
Mirin
(
2
tablespoon
)
Red chili pepper or chili pepper sauce
(
1
)
Soy sauce
(
4
tablespoons
)
Cooking & Baking
Oil
(
1
tablespoon
)
Sesame oil, toasted
(
4
teaspoon
)
Sesame seeds, toasted
(
1
tablespoon
)
Other
1 pound dangmyeon (Korean cellophane noodles made from sweet potato starch)
Preparation
Read recipe preparation on
closetcooking.com
Closet Cooking
www.closetcooking.com
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Social Stats
29.8
Rating
1-100
2
Tweets
3
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Views
98
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Recipe Stats
Published June 8, 2010 (2 years ago).
2 people saved this recipe.
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