Pancit Canton
8-oz bag flour stick noodles (should say "pancit canton" on it, look in international section of supermarket)
4 oz thinly sliced pork (butcher at supermarket should be able to cut if they don't have)
1 piece chinese sausage*
1 tsp minced garlic
20-30 pieces shrimp, deveined and peeled
10 to 12 snow peas
3/4 c shredded or thin sliced carrot
1/2 large cabbage, chopped
1 1/2 c chicken broth
1 Tbsp oyster sauce, optional
3 Tbsp soy sauce
3/4 c water
1/2 c flat leaf parsley, chopped
3 Tbsp cooking oil
salt and pepper to taste
1. Place 2 c ice and 3 c water in a large bowl. Set aside.
2. Boil 6 c water in a stock pot. Once boiling, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables with a slotted spoon and immerse in bowl with ice water. Drain bowl after 2 minutes; set aside. Empty hot water from stock pot.
3. Heat wok or cooking pot over medium heat and add cooking oil. Saute garlic and onion 2-4 minutes.
4. Add sliced pork and sausage slices; cook 2 minutes more.
5. Add soy sauce and oyster sauce, if using. Stir. Pour in chicken broth and water. Add salt and pepper and bring to a boil for 5 to 10 minutes.
6. Add shrimp and parsley. Cook 3 minutes. Add more water if it's evaporated.
7. Add flour noodles. Gently toss until noodles absorb the liquid.
8. Add blanched vegetables. Toss and cook 1 to 2 minutes more.
9. Serve immediately.
* I use ground pork sausage and it is really good.
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