Ginisang Repolyo

Pancit bihon guisado was one of the first recipes I posted here on Kawaling Pinoy but since I was never happy with the photos I took before, I cooked the noodle dish again this afternoon, hoping my better familiarity with my camera will result to better shots. Halfway through my stir-frying the vegetables and meat to go with the noodles, I turned off the stove and proceeded to re-heat last night’s rice in the microwave. The stir-fried cabbage, carrots, chicken, hamonado and shrimp mixture looked so crisp and inviting, I couldn’t resist eating some with rice! This ginisang repolyo is the base I use for my all stir-fried noodles but as I discovered today, it is equally scrumptious as a stand-alone vegetable dish. Try it and let me know what you think.

Ginisang Repolyo
Prep time
Cook time
Total time
Yield: 4 Servings


  • ½ cup chicken broth
  • 1 tablespoon oyster sauce
  • 1 tablespoon oil
  • ½ pound large shrimp, peeled and deveined
  • 1 onion, peeled and sliced thinly
  • 2 to 3 cloves garlic, peeled and minced
  • ½ pound boneless chicken breast or thigh meat, sliced thinly
  • 1 package (16 ounces) pork hamonado, sliced thinly in a bias
  • 2 large carrots, peeled and sliced thinly in a bias
  • 1 medium cabbage, chopped
  • salt and pepper to taste


  1. In a bowl, combine chicken broth and oyster sauce.
  2. In a pan over medium heat, heat oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.
  3. In the pan, add onions and garlic and cook until limp and aromatic. Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned. Add pork hamonado and cook, stirring regularly, until they start to brown.
  4. Add carrots and cook for about 30 seconds. Add cabbage. Add oyster sauce-broth mixture and stir to combine. Season with salt and pepper to taste. Add shrimp. Continue to cook, stirring occasionally, until vegetables are tender yet crisp.

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