Jap Chae

Ingredients:

8 ounces glass noodles
6 wood ear mushrooms, sliced
6 shiitake mushrooms, sliced
8 ounces tempeh
3 tablespoons grapeseed oil
1/2 tablespoon sesame oil
1/2 tablespoon soy sauce
salt and white pepper, to taste
1/2 onion, thinly sliced
1/2 small head white cabbage
1 carrot, julienne
4 ounces spinach
4 ounces bok choy
1 clove garlic, minced
1 green onion, chopped
1 tablespoon toasted sesame seeds

3 tablespoons soy sauce
2 tablespoons turbinado sugar
1 tablespoon honey
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 green onion, chopped
1 teaspoon white pepper
1 tablespoon toasted sesame seeds, ground
1 teaspoon ginger, minced
1 small clove garlic, minced

Allow glass noodles to soak in lukewarm water for half an hour. Cut into 5 inch long pieces.

Meanwhile, combine ingredients for the sauce.

When glass noodles have softened, stir fry in oil and a few spoonfuls of the seasoning. Set aside.

Cook tempeh with some of the seasoning and set aside.

Coat mushrooms with soy sauce, white pepper, and sesame oil. Stir fry until soft. Set aside.

Stir fry onion in grapeseed oil and salt until golden. Set aside.

Stir fry carrots in oil and salt until tender, adding water as needed. Set aside

Cook stalks of bok choy and white cabbage in oil, salt, and garlic and when they are almost tender, add the remaining bok choy leaves as well as the spinach, green onion, and sesame seeds.

Stir in all the components and adjust seasoning.

Serve warm or room temperature.