When it comes Filipino cuisine you can always expect some meat and fish in them. But let's lay it out on the platter - this is a delicious vegetarian Filipino food you'll love!
Let's skip the roast pig, let it live and make some delicious vegetarian Filipino food instead! Going this route will save the animal, your health and your waistline. That artery clogging delicacy is one to blame why our waistline keep expanding and cholesterol soaring.
Filipino Pancit Bihon made vegetarian! This Filipino food is clean tasting without all the greasy animal fat. It smells deliciously amazing too without the fishy shrimp smell unlike the original Pancit Bihon.
It happens all the time, you go to a Filipino gathering and you can expect a roasted pig on the table adorned with all kinds of exotic food surrounding it.
Normally, I would now feel sorry for the pig. Yeah, poor pig! It had a life too, but now it's on the table, scorned, scuffed and roasted to death - whole!
Looking at the trimmings though, it's always almost look like the festive Thanksgiving, Filipino style. Very festive and look awesome except for the pig. Filipinos love food and they love their meat! It's a definite non vegetarian diet recipes!
This dish is not like the ones with diced pig, chicken or shrimp. This one is for those Filipino vegetarians who like their pancit bihon without all the animal ingredients. So let's pull out the Kawali or Wok and get it ready.
Check out the low-down on how to make this vegetarian Filipino food delicious with none of the meat stuff added. Yes, it's still authentically tasty and you will feel better knowing that it's clean without all the greasy animal flesh in them.
(you can get this from any Asian market or Filipino store)
1 package Shiitake or Oyster mushrooms
Bochoy or pechay (chopped with stems separate)
1 piece of Ginger
4 - 5 cloves of garlic (I like lots of it)
Vegetable stock or just water
Onion and Green onion
1 or 2 Julienned carrots
1 cup of vegetable stock or water
Soy Sauce to taste (I use Tamari)
Slices of lemon
Soak the package of rice noodles in hot water to soften. Use a big bowl or mixing bowl for this. When softened, drain and set aside.
Prepare the vegetables. Chop the bokchoy, quarter the shiitake mushrooms, (oyster mushroom was used here) dice the carrots, ginger, garlic and so on... you get the drift. Arrange them separately on that chop board! Just prepare them for this vegetarian diet recipe conversion sacrifice.
Wok it out.
Get the Wok or Kawali and saute the garlic, ginger and onio in a little bit of oil until soft. Coconut oil is best, besides, in the Philippines, we almost always use coconut oil.
Add the mushrooms and the Bokchoy stalks. Put the veggie broth or water and bring to a boil. Season with soy sauce.
Once the liquid reach the boiling point add the bokchoy leaves and the carrots then follow with the drained rice noodles. Lower the heat and stir the noodles to mix the veggies thoroughly in it. The noodles should have absorbed the broth by now. Add more liquid if necessary.
This don't take much time to cook from this point. It should be done and ready as the noodles have been soften previously when soaked in hot water.
Season with more soy sauce to your liking. The mushrooms in this dish look like pieces of chicken but cleaner in taste.
Mushrooms are great in stir-fries. You have got to try it. You've got nothing to lose but cholesterol. Your body will love you for it. This stuff has megatons of polysaccharides that your body deserves to have.
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My name is Pura. That's pronounced as Poorra with a short 'ooh' sound and an emphasis on the 'r'. Italians call me Poora which is close enough. Spanish folks also call me Poora which is about right. Here in America, they call me Pyura or Pawra - it's a cruel world. Hmm. My mother called me Nene, which means baby girl in Filipino.
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