Recently I made a mad dash flying (or rather, hobbling like a cripple as stated by my dear brother) to see my sister graduate from college. Them, this past weekend, I drove home like a maniac to catch my brother's high school graduation. Nothing like fighting traffic for 4 hours and changing from hospital scrubs to a fancy dress on the highway to arrive only two minutes late.
I haven't been on a family vacation since medical school started - two whole years! I got left behind for the Philippines, Hawaii, Las Vegas, and Boston/Philadelphia, but not this trip. You can be sure a lot of eating will be happening.
Light soy sauce, to taste
1/2 lb cabbage, shredded
1 cup carrots, julienned
1/2 lb pork loin, thinly sliced
1 package firm tofu, sliced in strips (known as tokwa)
1/2 lb snow peas
1/4 lb boiled shrimp peeled and deveined
2/3 cup bean sprouts
6-8 pieces romaine lettuce leaves
lumpia wrappers, fresh
peanuts, crushed with sugar
sugar, to taste
Siracha sauce (optional)
Sautee shallots with cabbage, carrots, pork loin, tofu, snow peas, and shrimp, adding soy sauce and sugar to taste. Set aside in a bowl. Strain excess liquid.
Scramble egg into an omelette, and cut into thin strips; set aside. Wash bean spouts and set aside.
To make the sauce, combine hoisin with water to desired consistency in a microwave. Add sugar and Siracha sauce and adjust to taste.
To assemble, place the fresh lumpia wrapper on a plate and spread lettuce. Layer the stir fry, scrambled egg strips, and bean sprouts. Add crushed peanuts and sugar on top. Wrap the lumpia and serve with sauce.