Korean vermicelli
2 tbsp. vegetable oil
1/3 lb. lean beef, sliced 1/4" x 5" strips
1 med. onion, sliced 1/4" wide strips
3 strips green onion, sliced 3" strips
1 tsp. salt
1 tbsp. sesame seeds
2 tbsp. sesame oil
1 tsp. black pepper
6 cloves minced garlic
1 lb. spinach, fresh or 1 box frozen spinach
1/2 bag black fungus mushroom
1 oz. dried or 1/2 lb. fresh shitake mushroom in 1/4" strips
1/4 c. soy sauce
1 tsp. sugar

Boil water. Put in vermicelli. Remove from heat and leave 10 minutes. Rinse and drain. Chop into 4 to 5 inch strips. Add 2 tablespoons vegetable oil to pan and heat. Add beef, onions, salt, sesame seeds, sesame oil, black pepper and garlic to a frying pan. Cook until meat is brown on the outside.

For fresh spinach, wash out sand. Place in boiling water and remove immediately. Rinse in cold water. Squeeze dry. For frozen spinach, follow box directions and squeeze dry.

Boil water. Remove. Soak black mushrooms for 15 minutes. Drain. Do the same with shitake mushrooms. Add all ingredients to pan with soy sauce and sugar. Stir fry for 3 to 4 minutes. Serves 4.