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PANCIT BIJON GUISADO (SAUTEED RICE STICKS)

  • 10servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, P
MineralsSelenium, Zinc, Copper, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb Skinless chicken breasts

  2. 1 lb Lean pork, fat trimmed

  3. 1/4 c Vegetable oil

  4. 3 Cloves garlic; minced

  5. 1 md Onion; thinly sliced

  6. 1/2 lb Medium shrimp; shelled,

  7. -deveined

  8. 3 tb Soy sauce

  9. 1/2 tb Fish sauce

  10. 4 c Chinese cabbage; shredded

  11. 3 Carrots; julienned-

  12. 2' long

  13. 1/2 c Celery; thinly sliced

  14. 1/2 ts Salt

  15. 1/8 ts Pepper

  16. 1 

  17. 1/2 c Broth; from boiling chicken

  18. 1 lb Rice sticks; soaked in hot

  19. -water about 15 min, til

  20. -soft, then drained

  21. 1 bn Scallions; finely chopped

  22. 1 bn Cilantro; leaves chopped

  23. Hard cooked eggs; garnish

  24. 6 Limes; cut in wedges

Instructions Jump to Ingredients ↑

  1. Bring chicken and pork to boiling in 1 1/2 cups water. Reduce heat and simmer 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth.

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

  3. Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.

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

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