Pancit

 

Pancit  (Pahn-sit)

This recipe is a family favorite and can I say just not requested but expected when my sister-in-law arrives at a family potluck, the gang will be treated to Pancit, an ethnic dish from the Philippines.  Every cook has her own version of the recipe and while similar there is no exact recipe,  I am offering my sister-in-law's very tasty recipe.  You won't be disappointed.  Serves 8

Ingredients:

Wok

Oil

White cooking onion, diced (about 1/2 of a medium onion)

Garlic cloves, sliced in halves  (Joan used 3)

Carrots, diagonally sliced, approximately 1 1/2 cups 

Celery, diagonally sliced,  approximately1 1/2 cups

Shiitake Mushroom, sliced approximately 1 1/2 cups

Cabbage sliced, about 3/8" strips, approximately 4 cups

Chicken stock about 2  to 2 1/2 cups or more  (It is not soup)

Oyster sauce, approximately 1/4 cup

Soy sauce, approximately 2 tablespoons

Bean thread noodles

Conton Noodles  (Without dye) 

Freshly ground black pepper 

Lemon juice

Lemon wedges

Sesame oil to drizzle

Green onions, sliced

Directions:

Place bean thread noodles in warm water to soften, (not hot).  Set aside.  Dice onion and mince garlic. they can be combined in a bowl

Diagonally slice carrots and celery.  Slice mushrooms.  Place sliced cabbage in a seperate bowl, any larger pieces are okay.  Sliced green onions for garnish.

Heat wok, when hot add oil.  Add diced onion and garlic.  Stir for even browning.  Allow to lightly caramelize with browning. 

Add vegetables to sauté first carrots for 2 or less minutes, then celery and stir for about two minutes or less and then the mushrooms. You want a slight crunch to the vegetables in the finished dish.  Add the oyster sauce and soy sauce.  

Now add the chicken stock and sliced cabbage and black pepper.  Stir, stir, until the cabbage shows a very very slight wilt.

To keep your vegetables with a slight crunch, they will cook when you add the chicken stock and noodles. that is the reason for a two minutes or less stir when adding each layering the flavors.

Add the conton noodles and the bean thread noodles.  Stir to coat.  The noodles will soften very quickly.  Adjust your seasonings.  Add the juice of a half lemon to enhance the flavor.

Place in serving bowl and garnish with drizzle of sesame oil,  sliced green onion or chives and lemon wedges.  The dish is even better the next day served cold.