Filipino Pancit

Filed under: Entree: Vegetarian, Asian
By Lori

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1oz. dried black Chinese (or shitake) mushrooms
1 8 oz. package Oriental dried rice vermicelli noodles
3 tbsp. vegetable oil
4 oz. package firm tofu, drained, air-dried 1 hour, sliced into 1/4" x 1" x 4" pieces
1 onion, sliced into rings, then halved
3 garlic cloves, sliced
4 celery stalks, julienned
3 medium carrots, julienned
4 oz. Chinese siu choy (nappa) cabbage, shredded
1/2 tsp. freshly ground black pepper
1 cup hot vegetable stock
1/4 cup light soy sauce
3 green onion, finely sliced


Soak mushrooms in very warm water for 1 hour.  Drain; trim and discard stems; set aside.  Place vermicelli in large bowl and cover with cold water; soak 5 minutes then drain completely.  Heat 2 tbsp. oil over medium-high heat in wok or large pan; add tofu and brown, stir-frying tofu to sear tofu pieces; remove to serving dish.  Add remaining tablespoon of oil to pan then stir-fry reserved mushrooms, onion and garlic for 30 seconds; add celery and carrots and stir-fry another minute.  Add siu choy, pepper, vegetable stock and soy sauce then bring to a boil.  Add drained vermicelli and reserved tofu slices.  Season to taste,

transfer to serving dish and sprinkle with sliced green onions; serve

immediately.