Sunday, February 14, 2010

Pancit Canton

(Adapted from Recipezaar)

3 dried chinese mushrooms (shiitake or black)
1 cup warm water
2 Tbsp vegetable oil
3 cloves garlic, chopped
1 onion, sliced
1 - 1.5 lbs meat (* see note)
2 Tbsp soy sauce
1 cup chicken broth
1 cup cabbage, shredded
1 cup green beans, julienned (or cut frozen ones)
2 carrots, julienned
8oz (1 pkg) pancit noodles (Chinese wheat noodles)
1/2 Tbsp fish sauce
green onions, sliced
lemon wedges

Soak mushrooms in warm water for 30 mins. Remove from water, discard tough stems & slice caps. Set aside, retaining soaking water as well.

Heat oil in a large wok or skillet. Add onions, saute until tender. Add garlic and cook another 30 seconds.

If using raw meat, add now and cook until browned. If using leftovers/pre-cooked, just stir to heat through.

Add soy sauce and stir to deglaze pan. Add chicken broth & bring to a boil.

Add cabbage, green beans, carrots & mushrooms. Cook until vegetables are tender-crisp, 5-8 mins.

Add noodles, pressing into the liquid and mixing gently to avoid breakage. Cook until noodles are done and liquid is absorbed, about 10 minutes. At this point, keep an eye on the noodles, if they need more liquid, add some of the mushroom water.

Remove from heat. Stir in fish sauce. Season with pepper, garnish with green onions and lemon wedges. Serve.

This is a great dish to eat as leftovers the second day. So yummy!

* Note: Use 1 to 1.5 lbs of pork, chicken or shrimp, or any combination of those. Leftover/pre-cooked meat is great too!

No comments: