PANCIT CANTON RECIPE
One of my favorite Filipino noodle of all time.
8 oz. pancit canton, excellent brand
1/3 lb pork, sliced thin
3 pieces Chinese sausage, sliced thin
4 cloves of garlic, minced
1 medium onion, minced
1 carrot, julienne
2 cups diced cabbage
1/3 lb green beans, julienne
1 stem green onion, chopped
1 tablespoon sesame oil
2 tablespoon cooking oil
3 cups water
Salt and ground black pepper to taste
Using a big wok heat cooking oil in medium low fire.
Add pork and brown till golden brown.
Add slices of Chinese sausage, garlic and onion till caramelized.
Stir in carrots and green beans. Add water and bring to a boil.
Season with salt and ground pepper to taste. Easy on the salt. Pancit canton sometimes get salty.
Remember you can always add more salt later.
Add pancit canton in the wok and season with sesame oil. Stir well and reduce heat to low.
Cover wok and simmer for 5 minutes or till noodles is almost fully cooked.
Add cabbage slices. Stir well.
Cover wok and simmer for few more minutes.
Remove wok from heat and serve noodles hot.
Great when served with calamansi slices.
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