Korean Chop Chay


1 med. Onion (sliced in thin slivers)
3 c. Mushrooms (sliced)
2 c. Celery (sliced in thin slivers)
2 T. Peanut oil
6 c. Cabbage (sliced in thin slivers)
3 c. Carrots (julienne)
4-oz. Bean thread noodles
as needed Water (boiling)
1 c. Braggs Liquid Aminos
1 T. Sesame oil


In wok or large skillet, saute onions, mushrooms, celery in 1 tablespoon peanut oil. When tender (except celery should be slightly crunchy) transfer to large bowl. Saute cabbage and carrots using second tablespoon peanut oil; cook until slightly tender; add to bowl. Place raw bean thread noodles in medium bowl; cover with boiling water. Pour Braggs Liquid Aminos over noodles. Do not cook. Cover with lid; let set 8-10 minutes; drain. With kitchen scissors make several cuts through bean thread noodles; add to above mixture. Pour sesame oil over mixture; toss until mixed well. Serve hot or at room temperature.

Yields: 14 cups

Nutritional Information:

Per Serving: Calories: 85; Fat: 3.1 g; Sat Fat: 1 g; Sodium: 40.7 mg; Carbs: 14.6 g; Dietary Fiber: 2.2 g; Protein: 3.4 g.