Chapche

Preparation:

Preparation: In boiling salted water, blanch the bean sprouts until they become transparent (for 3 or 4 minutes). Drain, dry and cut into small pieces. Cut the meat into strips and combine with soy sauce, sesame oil, sugar and white wine for marinating. Cut the onion and mushrooms into strips, as well as the carrots and bell pepper. Briefly brown the onion and cook all the vegetables. Add a little more oil and cook the meat. Add the bean sprouts, the remaining sauce, the sesame, the pepper, mix and serve.