Pansit Miki with Upo

Pansit Miki with Upo. Upo at this time have been a regular item in Woolworth Supermarket and on weekend markets here in Darwin, it must be in season. Now I have to think of something to cook this vegetable. The truth is upo is one of my favorite vegetables. In fact I have already posted a lot of dish that uses upo as the main ingredient or included as one of the vegetable ingredients. Check it out, click the link on the list below.



Ginisang Upo

Ginisang Pansit Bihon with Upo

Dinengdeng

Sardinas, Upo at Sotanghon

Sugpo at Upo Buridibud

Boiled Vegetables Salad

Dinengdeng with Inihaw na Tilapia

Batso, Batcho, Sautéed Upo with Dried Shrimp

Batso nga Tabungao

Ginisang Upo with Sotanghon

Sautéed Hairy Melon, Pinoy Upo Style

Dinengdeng, Green Leafy Version

Steamed Vegetables, Pinasingaw na Gulay

Tabungaw (Upo) nga Buridibud

For today I tried to use upo as the main vegetable ingredient of pansit miki. The outcome was good it really compliments the already chewy and delicious miki noodles. Upo when cook is crisp and chunky. I would love to cook this dish again if I have to.

Here is the recipe of my Pansit Miki with Upo, try it.





Ingredients:



1 medium size upo, skinned sliced into thin triangles

1 bunch, bok choy or pechay, cut to pieces

1 small carrot, skinned, cut into thin strips

1 cup pork belly, boiled, cut into strips

1 cup shrimp, trimmed shelled

3-4 pieces chicken liver fried, cut into small wedges

1 400g pack thick fresh Hokien noodles

1/4 cup fish sauce

1/4 cup dark soy sauce

1/2 cup oyster sauce

1/2 bulb, garlic, peeled, crushed, chopped

1 medium size onion, peeled, chopped

1-2 tsp. ground peppercorn

2-3 tbsp. parsley flakes

salt

cooking oil

Cooking procedure:



In a wok or large frying pan, heat generous amount of cooking oil. Stir cook the garlic and onion until fragrant. Add in the pork and continue to stir cook for 2 to 3 minutes. Then add in the chicken liver, fish sauce and soy sauce, continue to stir cook for 2 to 3 minutes. Add in the ground peppercorns, parsley flakes, the shrimp and oyster sauce, continue to stir cook for 1 to 2 minutes. Add in 1 1/2 to 2 cups of water, bring to a boil and simmer for 2 to 3 minutes. Add in the carrot, upo and miki noodles, stir cook for 4 to 6 minutes or until the upo and miki noodles are just cook, the sauce should be thickened by now then add in the pechay and continue to stir cook for another 2 to 3 minutes, correct saltiness if required.