Saturday, March 16, 2013


500g pancit canton
6pcs. shitake mushrooms (drained)
1 pc. onion
1 clove garlic (minced)
1 cup carrots (sliced thinly)
½ cup snow peas
1 cup spinach (chopped)
1 cup broccoli (chopped)
1 cup squash (sliced)
1 cup bean sprouts
2 tbsp. coriander powder
1 tbsp. tamari sauce (Japanese soy sauce)
1 tbsp. organic cane juice
½ tbsp. red chili powder

1. Cook pancit canton in boiling water for 2 minutes.
2. Drain immediately and rinse with cold water. Set aside.
3. In a medium sized bowl, soak mushrooms with enough water and cover for 30 minutes.
4. Wash and chop the vegetables.
5. Drain mushrooms well.
6. Thinly slice the mushrooms.
7. In a large skillet put oil, sauté the onions and garlic, then take out the onions and garlic.
8. Add mushrooms, carrots, spinach, broccoli, squash and sauté until tender and bright in color.
9. Cook for 2-3 minutes.
10. Add the snow peas and sauté for another minute.
11. Stir the bean sprouts and cook over medium heat for about 30 seconds.
12. Add pancit canton, coriander powder, tamari sauce, and organic cane juice.
13. Toss well.
14. Cover and set the dish aside for a moment.
15. In a small skillet put the cooked onions and garlic, stir in the red chili powder.
16. Serve as garnishing on the side or mix with pancit canton.

No comments :

Post a Comment