EXPRESS PANCIT CANTON

 

  

 

Raise your hand if you’ve been to a Filipino party without a “pancit” tray served…I knew it, pancit is a fixture, it is a well-loved dish, it is a comfort food, and yes, it represents long life and good health. And the more strands of pancit noodles you consume, so our elders say, the more years you add to your “biological” life (I have to include this remark after watching the last episode of the Biggest Loser), that’s the secret revealed now. Adobo may be the Philippine’s national dish, but in the United States, pancit and lumpia shanghai (egg rolls) are really embraced by the “puti” (Americans). Americans love pancit in the same intensity and cravings as they love pad thai. One American friend begged for me to create an easy-to-fix pancit recipe, and I obliged. The recipe below isn’t your grandma’s pancit canton, but using already pre-cut/washed stir-fry veggies and canned broth makes pancit making a breeze to make. When you have all day to spend in your kitchen, then by all means, peel and cut those fresh veggies (carrots, green beans, etc.). Substitute shrimp with cooked chicken or turkey meat or boiled pork.

1 pound fresh shrimps, shelled, deveined and cleaned (I like leaving the tails on)

1 tablespoon store-bought teriyaki marinade (or soy sauce or maggi liquid seasoning)

2 tablespoons oil

4 pieces smoked sausage, sliced (may substitute chinese sausages or salami)

1 tablespoon minced garlic

1 medium onion, sliced

1 pound broccoli stir fry mix

1 can (14.5 oz) beef broth

2 tablespoon hoisin sauce

1 to 2 tablespoon soy sauce

few dashes of maggi liquid seasoning

1/2 to 1 teaspoon Louisiana shrimp and crab boil seasoning powder

1/4 teaspoon ground black pepper

freshly squeezed juice of 1/2 small lemon (or use 1 kalamansi sachet or juice of 2 fresh kalamansi)

1 can (15 oz) whole young corn spears, drained and sliced

1 pound pancit canton noodles

Coat shrimps in teriyaki marinade; set aside. Heat oil in large wok over medium heat then add sliced sausages and toss for 1 minute; remove from oil and set aside. Saute garlic and slice onions in hot oil in wok. Stir in broccoli stir fry mix and cook, tossing constantly, for 1 minute. Add broth, hoisin sauce, soy sauce, maggi seasoning, shrimp seasoning powder, ground black pepper and lemon or kalamansi juice. Bring to boil and then add marinated shrimps. Let shrimps cook until pink and firm, about 2 minutes. Add sliced young corn and sausages and cook until heated through. Transfer vegetables and meats to a large bowl; set aside. Adjust salt and seasonings of broth. Add the noodles; stir-fry until coated in the sauce and cooked well. Return the vegetables and meats to the wok and toss with the cooked noodles. Serve warm with lemon or kalamansi wedges. (Tip: I lightly spray surface of cooked pancit with vegetable oil spray to glaze it). Serves 5 or 6.

Ok, call me when you finished cooking pancit…I’ll be there in a hurry, on that you can depend and never worry!

 

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