CHOP-CHAI (KOREAN MEAT & VEGETABLES WITH VERMICELLI)

Steps:

• Chop beef fine and add 1 tbsp. soy sauce, 1 chopped green onion (including top), chopped garlic 1/2 tbsp. prepared sesame seed, pepper, and 1/2 tsp. oil. Saute the meat. Cut celerly into 1 1/2-inch lengths. Shred lengthwise. Add 1 tsp. salt and let stand 10 minutes. Rinse and drain. Fry slowly in 1/2 tsp. oil for 2 minutes stirring constantly. Cut the cooked pork into 1-inch lengths and shred. Prepare fresh bean sprouts by removing skins from the beans and the fine hairlike end from each sprout. Cook for 3 minutes in boiling water and drain well. If using celery cabbage instead of sprouts, shred and cook for 3 minutes in a small amount of boiling water. Drain well and press out all water. Shred mushrooms and fry in 1/2 tsp. oil. Season with salt. Cook vermicelli in rapidly boiling water (6 minutes or per package directions). Drain and cut into 3-inch lengths. Prepare egg decoration using the 1 egg: SHREDDED EGG DECORATION: Separate the white from the yolk. Beat the white with a fork. Heat a small skillet with a small amount of oil. Pour in the white and tilt the skillet to spread the white over the bottom like a thin crepe. Cook. Remove, Roll the cooked egg into a long tube shape. Slice crosswise into thin shreds. Repeat the same process with the beaten yolk. Wash, peel and shred pear into fine stris an inch long. To combine: add pork to the beef, then celery, bean sprouts, mushrooms, and remaining seasonings (1 1/2 tbsp. soy sauce, 1 chopped green onion with top, 1/2 tbsp. prepared sesame seed, 1 tbsp. sugar). Mix well. Lastly, add the vermicelli and shredded pear. Season with salt. Arrange on a large platter and decorate with shredded egg and pine nuts. Serve with steamed rice on the side, if desired.