Recipe for the week of October 2-6, 2023
*Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Heat vegetable oil. Once the oil gets hot, sauté garlic and onion.
When the onion gets soft, add tomato and mushrooms. Stir fry for 2 minutes.
Put some salt and black pepper. Stir.
Add the cabbage and then cook for 3 minutes. Stir-in the bean sprouts and cook for 5 minutes.
Transfer the cooked vegetable in a plate. Drain the excess liquid.
Once the vegetable cools off, start to wrap it using the egg roll wrappers. Lay the wrapper flat on a work surface. Place around 2 to 2 1/2 tablespoon of vegetable on one end of the wrapper. Fold the opposite edges of the wrapper and then roll until the vegetables are secured. Seal the end of the wrapper by dipping your finger in water and run it over the end of the wrapper; gently press the wet loose end towards the egg roll.
Heat the remaining cooking oil in a cooking pot. Once the oil gets hot, fry one side of the egg rolls in medium heat until the color of the wrapper turns golden brown. Flip the egg roll to cook the opposite side.
Remove the egg rolls from the cooking pot and arrange in a plate lined with paper towel.
Serve with sweet and chili sauce.
To Make the Pancit
Soak noodle in a large bowl with water.
Prep the vegetables by cutting them into uniform sizes.
Heat oil in a large pan. Add yellow onion, garlic, and soy sauce. Cook 3-5 minutes, season to taste with salt and pepper.
Add vegetable stock, tofu, mushrooms, cabbage, carrots, and green onions.
Cook 3-5 minutes or until vegetables have softened. Add noodles to tofu and vegetable mixture. Toss to combine. Season to taste with salt and pepper. Serve.