Pancit Canton

TOTAL TIME

50mins

PREP 30 MINS

COOK 20 MINS

INGREDIENTSNutrition

SERVINGS 6-8UNITS US

· 2tablespoons vegetable oil

· 1onion, sliced

· 3cloves garlic, crushed

· 1lb pork shoulder, sliced thinly

· 1chicken breast, deboned and sliced thinly

· 1⁄2lb shrimp, peeled

· 2tablespoons soy sauce

· 2cups chicken broth

· 1cup cabbage, shredded

· 1cup green beans, julienned

· 2carrots, julienned

· 3⁄4cup dried black mushrooms or 3⁄4 cup shiitake mushroom(optional)

· 1(1 lb) package pancit noodles (Chinese wheat noodles)

· 1⁄2teaspoon freshly ground black pepper

· patis, to taste (Filipino fish sauce) (optional)

· 4green onions, sliced

· 1lemons or 1 kalamansi, cut into wedges

 

DIRECTIONS

00001. If using mushrooms, soak them in warm water for 30 minutes, then cut into strips, discarding the tough stems.

00002. Set aside.

00003. Heat oil over medium-high heat in wok or large skillet.

00004. Saute garlic and onions until tender.

00005. Add pork, chicken and shrimp, and cook until browned.

00006. Add soy sauce, stirring to flavor.

00007. Add chicken broth and bring to boil.

00008. Add cabbage, green beans, carrots and mushrooms.

00009. Cook until vegetables are tender, yet crisp, 5-8 minutes.

00010. Add noodles, mixing gently to prevent them from breaking.

00011. Cook until liquid is absorbed and noodles are done, about 10 minutes.

00012. Remove from heat.

00013. Season with black pepper and patis.

00014. Garnish with green onions and lemon wedges.

Philippine Mung Beans in Coconut Milk

TOTAL TIME

1hr 30mins

PREP 30 MINS

COOK 1 HR

INGREDIENTSNutrition

SERVINGS 6UNITS US

· 1 1⁄2cups dried mung beans

· 1 -1 1⁄2cup onion, finely chopped

· 2tablespoons vegetable oil

· 1⁄2teaspoon salt

· 2tablespoons fresh gingerroot, peeled and finely minced

· 1 -2small fresh chili pepper, minced

· 5 -6garlic cloves, minced

· 14ounces coconut milk

· 1tablespoon soy sauce

· 2cups finely chopped chard leaves

DIRECTIONS

1. Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.

2. While the beans are cooking, saute the onions in the oil with salt.

3. When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.

4. Add the coconut milk and simmer for 5 more minutes.

5. Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.

6. Remove from heat and serve (I like it with rice).