More Great Recipes: Asian

Pancit Guisado (Sautééd Vegetable with Noodles)

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Serves | Prep Time | Cook Time


10 dried Chinese mushrooms
(soaked in warm water 1 hour or longer)
3 cups reserved broth
1 cup cabbage, cut julienne-style and cut a gain in half
1/2 pound pork, boiled and cut into 1/8-by-1/8-inch strips
1 cup carrots, cut julienne-style and cut again in half
5 cups water
1/4 cup scallions
3 bay leaves
1/2 cup coriander leaves
I cup quartered onion
I teaspoon sesame oil
I tablespoon peppercorns
2 cups snow peas
1 pound rice stick noodles
2 cups cooked flaked chicken
2 tablespoons finely minced garlic
1/2 pound shrimps, shelled and de-veined
1 cup minced onion
1/2 cup finely cut scallions
4 tablespoons com or vegetable oil
6 lemon wedges
2 hard-boiled eggs, sliced crosswise
1 cup Chinese dried pork sausage
(cut crosswise into 1/8 -inch slices)
soy sauce and pepper to taste

1. Drain mushrooms well and squeeze to extract most of the excess water chop and set aside.

2. Boil pork in a mixture of 5 cups water, bay leaves onion and peppercorns.

When pork is tender, remove and cut into 1/8-by-1/8-inch strips.

Set aside and save the broth.

3. Blanch rice stick noodles.

Strain noodles and set aside.

4. In a wok or large saucepan, sauté garlic and onions in oil till transparent.

Stir in Chinese sausage.

Bring to a boil and add the 3 cups of reserved broth.

5. Add cabbage, carrots, 1/4 cup scallions and coriander and cook till done.

Add noodles and sesame oil.

Cook for 10 minutes.

6. Stir in snow peas, pork, mushrooms chicken and shrimps.

Cook for 3 more minutes over low heat.

7. Arrange on a large serving platter, sprinkle with 1/2 cup scallions and garnish with lemon wedges and sliced eggs.

Add soy sauce and pepper to taste.

Pairs Well With


Well in the Philippines this dish is either eaten as a main dish together with Adobo or as we call it here as our merienda{mid-afternoon snacks}....

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