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Add a photoA twist on the all time fave 'pancit!
Ingredientes
- 1 tablespoon oil
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 1/2 cup (2 oz/60 g) boneless chicken, sliced
- 1/2 cup (2 oz/60 g) pork belly, sliced
- 1/2 cup (2 oz/60 g) green beans, sliced into lengths
- 1/2 small carrot, peeled and sliced into lengths
- 1 tablespoon fish sauce (patis) or
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup (125 ml) Chicken Stock or
- 1/4 teaspoon chicken stock granules mixed with 1/2 cup (125 ml) hot water
- 4 oz (125 g) fresh medium shrimp, shelled, deveined and halved lengthwise
- 1 cup (5 oz/150 g) fresh coconut meat, sliced into long, thin strips
- 2 leaves Chinese or Napa cabbage, thinly sliced (optional)
- 1/2 small green cabbage, thinly sliced
- Kalamansi limes or regular limes, halved, to serve
Direcciones
- Heat the oil in a saucepan and stir-fry the garlic until golden brown, then add the onion and stir-fry until translucent. Add the chicken and pork slices, and stir-fry until lightly browned, about 5 minutes.
- Add the beans and carrot, and season with the fish sauce and pepper. Stirfry briskly for a few seconds. Add the stock and shrimp, and bring to a boil. Cook until the shrimp turn pink and opaque, about 2 to 3 minutes.
- Add the coconut strips and both types of cabbage, and cook until the vegetables are done but still crisp, about 2 minutes. Serve immediately with limes on the side.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 639g | |
| Calories 369 | |
| Calories from Fat 143 | 39% |
| Total Fat 16.13g | 20% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.35g | |
| Cholesterol 172mg | 57% |
| Sodium 2990mg | 125% |
| Potassium 1030mg | 29% |
| Total Carbs 28.44g | 8% |
| Dietary Fiber 9.4g | 31% |
| Sugars 13.03g | 9% |
| Protein 30.17g | 48% |
