Philippine Stir Fried Rice Noodles Pansit Grisadovegetarian Recipes

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO(VEGETARIAN)

Philippine Stir-Fried Rice Noodles: Pansit Grisado(Vegetarian) image

I have taken the liberty to change this recipe into a vegetarian one(except for the fish sauce). Hope you like it! :) Adapted from Cooking School Stories, Food Network.

Provided by Sharon123

Categories Soy/Tofu

Time 50m

Yield 6-8

Number Of Ingredients 16

Ingredients

2 -4 ounces vegetable oil, 1/4 cup (or more)
2 garlic cloves, peeled and minced
4 ounces julienned Spanish onions (about 1/2 cup)
1 lb firm tofu, pressed, cut into 1 1/2 inch strips
1/4 cup cornstarch
4 ounces soy sauce (1/4 cup)
2 pints vegetable broth
1/2 ounce fish sauce
14 ounces carrots, washed, peeled and cut julienne (1 1/2-2 cups)
4 ounces celery, julienned (1/2 cup)
14 leaves green cabbage, washed and finely cut, chiffonade style (see below)
8 ounces vegetarian sausages, cut into strips, about 1 1/2 inches long
1 lb rice noodles, soaked in warm water (to cover)
salt & fresh ground pepper
4 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Steps:

Press tofu by cutting in half and placing paper towels on top, then placing a heavy cast iron skillet(or other heavy object) on top and pressing for 15-20 minutes, to squeeze out moisture. Cut tofu into 1 1/2" strips and roll in cornstarch to coat.
In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add tofu and sear until tofu is browned.
To make a chiffonade, stack the cabbage leaves one on top of the other and roll tightly. Cut in thin slices.
Add soy sauce, vegetable broth, fish sauce, carrots, celery, cabbage, and vegetarian sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with tofu and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

Nutrition Facts : Calories 605.9, Fat 20.4, SaturatedFat 3.2, Sodium 1799.7, Carbohydrate 91, Fiber 8.9, Sugar 7.3, Protein 20.4

PHILIPPINE STIR-FRIED RICE NOODLES: PANSIT GRISADO

Philippine Stir-Fried Rice Noodles: Pansit Grisado image

Provided by Food Network

Categories main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

4 ounces soy oil
2 cloves garlic, peeled and minced
4 ounces julienned Spanish onion
1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
4 ounces soy sauce
2 pints white chicken stock
1/2 ounce oyster sauce
14 ounces carrots, washed, peeled and cut julienne
14 green cabbage, washed and finely cut chiffonade
8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
Salt and ground white pepper
3 scallions, washed, trimmed, and coarsely chopped, as a garnish
2 lemons, washed, tips cut off, sliced into wedges, as a garnish

Steps:

In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.
Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.

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