Chap chye

Stir-fried mixture

Quantity	Ingredient
250g	beef fillet
1 teaspoon	sugar
1 tablespoon	soy sauce
2 teaspoons	spring onion, finely chopped
1 teaspoon	garlic, finely chopped
1 teaspoon	sesame seeds, toasted and crushed
1/4 teaspoon	freshly ground black pepper
1 tablespoon	sesame oil
60g	cellophane noodles
2	eggs, separated
	vegetable oil, for frying
125g	chinese cabbage, thinly sliced, (optional)
125g	carrots, thinly sliced
125g	bamboo shoots, thinly sliced
125g	onions, thinly sliced
2	cucumbers, thinly sliced
200g	spinach, trimmed and sliced
	sugar, to taste
	soy sauce, to taste

Partially freeze the beef, then cut into paper-thin slices. In a bowl combine the sugar, soy sauce, spring onion, garlic, sesame seeds, pepper and sesame oil. Add the beef and toss to coat, then leave to marinate for 30 minutes.
Soak the noodles in hot water for 20 minutes, then drain well and cut into 8 cm lengths.
Separately beat the egg yolks and egg whites and cook in a frying pan to make two separate omelettes. Cut each omelette into strips. Set aside.
Heat a little vegetable oil in a wok or large heavy-based frying pan and separately stir-fry the beef, noodles, cabbage, if using, carrot, bamboo shoots, onion, cucumber and spinach until just cooked.
To serve, mix all of the ingredients together on a large plate, season to taste with the soy sauce, sugar, salt and freshly ground black pepper. Serve very hot.