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pancit bijon guisada (sauteed rice stick noodles)

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Natrium, Iodine, Fluorine, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pounds Skinless chicken breasts

  2. 1 pounds Lean pork, fat trimmed

  3. cup Vegetable oil

  4. 3 Cloves Garlic, minced

  5. pounds Medium shrimp, shelled and Deveined

  6. 3 tablespoons Soy sauce

  7. 1 1/2 tablespoon Fish sauce

  8. Grocery stores)

  9. 4 cups Shredded chinese (napa)

  10. Cabbage

  11. 3 Carrots, cut into thin

  12. Stris abput 2 inches long

  13. 1 1/2 cup Celery, thinly sliced

  14. teaspoon Salt

  15. teaspoon Pepper

  16. 1 1/2 Broth chicken or pork boiled

  17. In (see below)

  18. 2 (7 oz) packages

  19. Lb) rice sticks (Available

  20. At Asian grocery stores or Some supermarkets), soaked

  21. In hot water for about 15

  22. Minutes, or until soft, then

  23. Drained 1 bunch Scallions, finely chopped

  24. 1 bunch Fresh Cilantro, leaves

  25. Chopped Hard cooked eggs sliced for Garnish

  26. 6 Limes, cut into wedges

Instructions Jump to Ingredients ↑

  1. Instructions:

  2. Bring chicken and pork to boil in 1½ cups water. Reduce heat and simmer for 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth.

  3. Heat oil in a very large, wide saute pan. Saute garlic and onion until onion is transparent. Add meats, shrimp, soy sauce and fish sauce, stir-fry for 5 minutes. Over high heat add cabbage, carrots, celery, salt, peper, and 1 cup of broth. Stir-fry for 2 minutes.

  4. Set aside 1 cup of mixture.

  5. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated and mixed with meat and vegetables (about 3 minutes).

  6. If the mixture seems dry, add more broth. Transfer to a platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additions garnishes. Serve with soy sauce.

  7. AND MEAT COOKED THROUGH BUT NOT DRY. Submitted By ASIAN ENCYCLOPEDIA OF FOOD On 02-05-95

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