Pancit canton
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Shrimp, peeled |
| 1 | tablespoon | Cornstarch |
| 1 | Eggwhite | |
| 1 | Chicken breast, sliced | |
| 2 | Cloves garlic, crushed | |
| 1 | Onion, chopped | |
| ¼ | cup | Pork or kielbasa, sliced |
| 2 | tablespoons | Soy sauce |
| 1½ | cup | Chicken broth |
| 1 | Carrot, strips | |
| ½ | Head cauliflower, flowerettes | |
| 4 | Cabbage leaves, shredded | |
| ¼ | cup | Snow peas |
Directions
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.