Frank's Recipes! Korean Vermicelli Chap Chae

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Korean Vermicelli Chap Chae

5 dried Chinese black mushrooms, soaked, stemmed, and julienned (save about 2 tablespoon of the soaking liquid)
5 wood ears, soaked, hard parts removed, and julienned (note: not huge ones)
1/2 lb beef, julienned
2 tablespoon Japanese soy sauce
1 tablespoon sugar
2 tablespoon minced scallion
1 tsp minced garlic
1 tablespoon dark oriental sesame oil
a few grinds of black pepper
1/2 lb beansprouts, husked (and pref. sans tails, too)
about 1 cup julienned carrot (about 3 medium)
1 medium (preferably sweet) onion, julienned
about 1 cup julienned bamboo shoot
2 eggs, beaten
1 1/2 oz bean thread, soaked and cut into manageable lengths
oil
dark oriental sesame oil
2 tablespoon Japanese soy sauce
1 tablespoon sugar
1 1/2 tablespoon ground roasted sesame seeds

Combine mushrooms, wood ears, beef, 2 tablespoon soy sauce, 1 tablespoon sugar, scallion, garlic, 1 tablespoon sesame oil, and pepper, and set aside. Sauté beansprouts, carrot, onion, and bamboo shoot separately in oil to which you've added a splash of sesame oil. As you finish cooking them, dump each vegetable into colander, sprinkle with salt, and let drain (just dump them on top of each other). Make thin "crepes" by cooking small amounts of egg in oil with a bit of sesame oil added, tilting pan so it spreads. Take from heat and shred. (This is done most easily if you roll them up and then slice the rolls thinly.) Quickly sauté the seasoned beef and mushroom mixture in oil with sesame oil added over high heat. Add bean thread, and stir to mix. Add about 2 tablespoon of the mushroom soaking liquid, then mix in the cooked vegetables, egg strips, and remaining seasonings.