Jhap chae
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | pounds | BEEF;OVEN ROAST FZ |
| 4 | pounds | PEPPERS SWEET DICED FZ |
| 3 | pounds | SPINACH FZ |
| 2 | pounds | ONION GREEN FRESH |
| 8 | pounds | CARROTS FRESH |
| 4 | tablespoons | GARLIC DEHY GRA |
| 6 | pounds | MUSHROOMS 8 OZ |
| 10 | pounds | ONIONS DRY |
| 8 | ounces | SUGAR; GRANULATED 10 LB |
| 4 | cups | SALAD OIL; 1 GAL |
| 2 | tablespoons | PEPPER BLACK 1 LB CN |
| 8 | tablespoons | SESAME SEED 3-4 0Z |
| 8 | tablespoons | SESAME OIL |
| 24 | ounces | SOY SAUCE |
| 4 | tablespoons | SALT TABLE 5LB |
Directions
1. THINLY SLICE 21 LBS OVEN ROAST ½ BY 2" LONG STRIPS.
2. CARROTS FRESH THINLY SLICE 2 LBS ½ BY 2" LONG STRIPS.
3. GREEN PEPPERS THINLY SLICE 2 LBS OR ½ QT ½ BY 2" STRIPS.
4. ONION DRY THINLY SLICE 5 LBS.
5. GREEN ONIONS SLICED 1 LB INTO 1" STRIPS.
6. MUSHROOMS SLICED 2 LBS.
7. GARLIC FRESHLY MINCED 4 TBS. 8. COOK MEAT IN ITS OWN FAT UNTIL WELL BROWNED.
9. SAUTE CARROTS AND GREEN PEPPERS IN SALAD OIL 10 MINUTES OR UNTIL TENDER.
10. SAUTE ONIONS
OR UNTIL TENDER. COMBINE MEAT VEGETABLES AND MUSHROOMS DO NOT OVER MIX.
11. COMBINE SOY SAUCE
TO MEAT AND VEGETABLE MIXTURE. COOK 2 MINUTES MIXTURE LIGHTLY OVER MEDIUM HEAT.
12. BOIL NOODLES UNTIL DONE
Recipe Number: S00060
SERVING SIZE: 1 CUP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .