Pancit canton

Yield: 6 Servings

Measure Ingredient
½ pounds Shrimp, peeled
1 tablespoon Cornstarch
1 \N Eggwhite
1 \N Chicken breast, sliced
2 \N Cloves garlic, crushed
1 \N Onion, chopped
¼ cup Pork or kielbasa, sliced
2 tablespoons Soy sauce
1½ cup Chicken broth
1 \N Carrot, strips
½ \N Head cauliflower, flowerettes
4 \N Cabbage leaves, shredded
¼ cup Snow peas

Coat shrimp and chicken with cornstarch/eggwhite. Saute garlic, onion, pork, chicken and shrimp. Add soy sauce. Pour broth in and bring to boil.

Then add vegetables. Thicken with cornstarch . Stir in dried canton noodles and cook 10 minutes.

NOTES : I add any veggie or meat that I have on hand. I also add some broken up fried egg. The noodles will soak up much of the liquid. This dish should be a bit on the dry side.

Recipe by: Let's Cook with Nora, Nora V Daza Posted to TNT - Prodigy's Recipe Exchange Newsletter by acandice@...

(angie c Valencia) on Mar 7, 1997.

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