Philippino Pancit recipe post-vegan just for you Shawn

[Guest guest]

Very cool, thank you, Donna! ......

 

On 8/31/05, GeminiDragon wrote:

>

> This was taught to me first hand by a Philippino chef. I wrote as the

> chef prepared. Watch and see how easy this really is and the finished

> results are spectacular. The dish is a staple in the Philippines and

> everyone makes it just a little differently. You can change the veggies

> around to suit your taste. Most of the time spent is chopping up the

> veggies.

 

 

I enjoy chopping veggies. It's good thinking time.

 

This is also a perfect dish to make when you need to use up the odds and

> ends of veggies in the fridge before you do your weekly shopping.

 

 

I love these types of recipes. Perfect.

 

Makes a wonderful leftover dinner too. I use this as my cure all. It's easy

> to digest so if anyone in the family felts under the weather, then it's time

> for a plate of pancit. You can also marinate extra firm tofu and toss in

> near the end. Soy sauce is good sprinkled on it also.

 

 

Cool, I'll have leftover medium/hard tofu when I make the hot and sour soup

posted by Susie.

 

" Philippino Pancit "

>

> 6 ounce package of rice stick noodles (if it's a 12 oz. package break in

> harf but watch out they do fly)

> 2 cups veggie broth

> 1 jalapeno chopped (optional) .

> 1 cup of carrots (I slice them in thin rounds with the potato peeler)

> 2 stalks celery diced

> 1/2 red or green bell pepper diced

> 2 cloves of garlic minced

> 1 zucchini diced

> 1 onion chopped

> 2 cups napa cabbage chopped

> 1 small bok choy chopped including the top

> handful of fresh spinach chopped

> handful of frozen peas tossed in at the end.

 

 

As for the veggies, I've got celery, carrots, jalps and onions. Out of the

bell pepper, chopped cabbage, fresh (salt water soaked and cleaned

spinach, bok choy and peas what would you consider the two most important

veggies (that I need to buy) for the flavor and tradition of this dish?

 

In large saucepan boil water. When boiling put the package of rice stick

> noodles in and let soften. Bring back to a boil and boil 2-3 minutes. Turn

> fire off and take a pair of kitchen scissors and cut thru them so they are

> in medium sized sticks. I usually cut thru them about 10 or some times. This

> makes them easier to stir fry and eat. Now drain in colander and let sit.

> They won't become sticky or starchy.

>

> In a wok or large pot warm a little seame oil mixed with canola oil.

 

 

This is great. Tonight I just got myself a small bottle of sesame/chile oil

at the awesome Asian store. In the past I've never liked sesame oil but I

have a feeling my taste buds have changed (along with the fact that so many

of you people on this list rave about sesame oil) and I'm ready to try it

again. I got the canola a couple of weeks ago and just more recently got

peanut oil too.

 

When it's hot place all your vegetables in except the peas (they cook so

> fast you just toss then in at the end.). Start to saute on a high heat as

> you add the noodles to the vegetables, and add some veggie broth. Keep

> stirring the veggies and noodles, as it starts to feel dry on the bottm add

> more broth, continue this. It will take just under 2 cups of broth. By the

> time the broth is absorbed everything will be done. Add your spices. Salt,

> pepper, red pepper flakes,chives, chopped cilantro, little Spike, Mrs. Dash

> or chiles. Toss in the peas and stir, they thaw in a few moments from the

> heat of the pan. Ready to serve.

 

 

I wonder how edamame beans would work in this.

 

Donna thanks again for taking the time to type this out and post it. It's

saved and waiting!

 

Much appreciated.

 

Shawn