Recipe - Jhap Chae

21 pound BEEF;OVEN ROAST FZ
4 pound PEPPERS SWEET DICED FZ
3 pound SPINACH FZ
2 pound ONION GREEN FRESH
8 pound CARROTS FRESH
4 tablespoon GARLIC DEHY GRA
6 pound MUSHROOMS 8 OZ
10 pound ONIONS DRY
8 ounce SUGAR; GRANULATED 10 LB
4 cup SALAD OIL; 1 GAL
2 tablespoon PEPPER BLACK 1 LB CN
8 tablespoon SESAME SEED 34 0Z
8 tablespoon SESAME OIL
24 ounce SOY SAUCE
4 tablespoon SALT TABLE 5LB

1. THINLY SLICE 21 LBS OVEN ROAST One half BY 2" LONG STRIPS.

2. CARROTS FRESH THINLY SLICE 2 LBS One half BY 2" LONG STRIPS.

3. GREEN PEPPERS THINLY SLICE 2 LBS OR One half QT One half 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, http://www.erols.com/hosey.