PANCIT CANTON RECIPE
Yield: 6 to 8 Servings
8 to 10 snow peas, ends trimmed
8 to 10 pieces large shrimps, peeled and deveined
4 ounces fish balls (about 7 to 8 pieces), halved
6 ounces sweet hamonado
longganisa, sliced thinly
1 onion, peeled and sliced thinly
2 cloves garlic
¼ pound pork butt (about 1 cup), sliced thinly
¼ pound boneless, skinless chicken breast or thigh meat (about 1 cup) sliced thinly
1 large carrot, peeled and julienned
½ bunch Kinchay (Chinese celery), chopped
1 head napa cabbage, sliced into ½-inch strips
4 cups chicken broth
1 tablespoon oyster sauce
2 tablespoons soy sauce
salt and pepper to taste
2 (8 ounces each) package pancit canton
Heat about 1 tablespoon oil in a large pan over medium heat. Toss in your snow peas (stir regularly) for about 30 seconds. Remove from pan and transfer to plate with paper towels.
Add another tablespoon oil, if you need. Then, add shrimps and cook for about 2 minutes or just quickly until color changes to pink. Remove from pan and transfer to another plate.
Add fish balls and saute until lightly brownish for about 1 minute.
Add hamonado and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned.
In a large pan, heat and oil over medium heat, heat about 1 tablespoon oil
Add onions and garlic and cook until limp.
Add pork and cook, stirring regularly, for about 2 to 3 minutes.
Add chicken and cook, stirring regularly, for about another 3 to 5 minutes or until meat are lightly browned.
Add broth and bring to a boil. Continue to cook until pork and chicken are cooked through.
Add soy sauce and oyster sauce and stir well to combine. Season with salt and pepper to taste.
Add carrots and cook for about 3 to 4 minutes.
Add kinchay and cabbage and continue to cook for about 1 to 2 minutes or until vegetables are tender yet crisp.
Add noodles and gently toss to combine. Cook, tossing gently, until most of liquid is absorbed.
Add shrimp, fish balls, hamonado and snow peas and gently toss to combine.
Cook for another 1 to 2 minutes or until heated through and liquid is absorbed. Serve hot.
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