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.
- 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
- In a bowl, combine chicken broth and oyster sauce.
- 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.
- 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.
- 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.