Stir Fry Recipe: Pancit Guisado

Stir Fry Noodles And Vegetables (Pancit Guisado)

Filipino Recipe: Pancit Guisado aka stir fry noodles & vegetables from the cookbook, Asian Fusion, by Chat Mingkwan. This filipino food is a classic recipe, with variations in almost every Asian country. The cooking techniques apply to any combination of noodles, tofu, veggies etc you want to use.

Pancit means noodles, and comes from the Chinese word pianesit, which means ‘something that is conveniently cooked’. Guisado is Spanish for ‘sauté’. Since we make it in a wok, we call it stir fry noodles and vegetables!

Cooking Tips:

Like other stir fry recipes, this one comes together fast, so it’s important to have everything prepped and in bowls at your fingertips before you fire up the wok and start cooking.

If you don’t have a wok, a large sauté or fry pan will work. Any ingredients you can’t find or can’t afford, just omit and substitute.

E.G.: Although this stir fry recipe probably tastes more authentic with them, we couldn’t get fermented bean curds, Chinese garlic chives, or tamarind liquid. We used lime juice in the stir fry sauce which added a touch of sour taste. Mirin or Chinese cooking wine will do that too. We omitted the chilis and reduced the onions, garlic and ginger for our delicate tummies.

The word ‘julienne’ in the directions means sliced small and thin, to cook quickly. A sharp chef’s knife or mandolin is helpful.

We recommend extra firm tofu, pressed, so the tofu will keep its shape when fried. To press, wrap the block of tofu in an old dish towel or paper towels and use a plate with something heavy on top to press out any excess moisture, for 5 – 10 minutes.

The recipe calls for vegetarian stir fry sauce, which is easy to make yourself. Our stir fry sauce recipe incorporates some of the other ingredients – vegetable stock, vegetable base or bouillon cube, soy sauce, oil, sugar. So you could omit or reduce those.

Dissolve bouillon cube, if you’re using one, in the vegetable stock

We recommend reducing the oil a bit too, as 3 Tbsp is a lot, and there’s also oil in the stir fry sauce. The secret to using less oil in a stir fry is to add a Tbsp of stock once or twice during the frying to keep things from sticking and help them cook faster.

6 Servings: These are small servings, heavy on veggies and tofu. If you want this to be more of a main dish recipe, use 6 – 8 ounces of dried rice noodles.

Nutrition Info for 1 Serving, 358g: 320 calories, 40 g carbohydrate, 13g fat, 593mg sodium, 5g dietary fiber, 15g protein, Estimated glycemic load: 24 This food is very low in Cholesterol. It is also a good source of Vitamin K, Calcium and Manganese, and a very good source of Vitamin A and Vitamin C.

Ingredients:

• 8 – 10 ounces fresh pancit or rice noodles, or 4 – 5 ounces dried noodles
• 3 Tbsp vegetable oil
• 1 cup chopped yellow onion
• 3 Tbsp minced garlic
• 2 Tbsp peeled and minced fresh ginger
• 2 Tbsp minced red chiles, more or less to taste
• 2 cups julienned pressed or firm tofu (extra firm if you can get it)
• 2 cups julienned carrots
• 2 cups thinly sliced green or napa cabbage

• 2 cups thinly sliced mushrooms of your choice
• 1/2 cup vegetable stock or water, plus more as needed
• 2 Tbsp light soy sauce
• 2 Tbsp vegetarian stir fry sauce
• 2 Tbsp sugar, or more to taste
• Optional: 1 Tbsp fermented bean curds
• 1 Tbsp vegetable base (flavor enhancer) or bouillon cube
• 1/2 cup sliced Chinese garlic chives
• 1/2 cup sliced green onions, both green and white parts, cut into 1 inch long pieces
• 1/2 tsp ground pepper
• 1/2 cup julienned red or colorful bell peppers, for garnish

Directions:

1. If using fresh noodles, separate them loosely so they are not in clumps.
2. If using dried noodles, soak them in warm (not hot) water for 20 – 30 minutes, or until they are pliable. Drain.
3. Heat the oil in a wok over medium heat.
4. Add the onion, garlic, ginger, and chiles
5. Cook and stir for 3 – 5 minutes, until light brown and fragrant
6. Sit in the tofu, carrots, cabbage and mushrooms
7. Cook and stir for 2 – 3 minutes, until almost tender
8. Increase the heat to high and stir in the noodles, tossing gently until they are evenly combined with the vegetables
9. Add the vegetable stock, soy sauce, stir-fry sauce, sugar, optional fermented bean curds, and vegetable base
10. Cook and stir for 3 – 5 minutes until the noodles are tender
11. Add more vegetable stock or water, if necessary, and continue cooking until the noodles are thoroughly done. Adjust the seasonings to taste
12. Just before removing the wok from the heat, stir in the garlic chives and green onions
13. Transfer to a serving platter
14. Sprinkle with ground pepper and garnish with the bell peppers

Vegetarian Stir Fry Sauce Ingredients:

• 1/2 cup vegetable broth, or bouillon cube dissolved in hot water
• 1 Tbsp soy sauce or Braggs liquid aminos
• 2 tsp dark toasted sesame oil
• 2 tsp vegetable oil
• 1 Tbsp corn starch
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1 Tbsp sugar
• 1/4 tsp salt
• 1 Tbsp lime juice

Vegetarian Stir Fry Sauce Directions:

1. Whisk all ingredients together in a bowl
2. Store unused sauce in the fridge in a tightly sealed jar or plastic container

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