Pancit Guisado (Sautééd Vegetable with Noodles)
Why I Love This Recipe
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}....
Ingredients You'll Need
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
Directions
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.
