Philippine Stir-Fried Rice Noodles: Pansit Grisado

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 4 ounces soy oil
  • 2 cloves garlic, peeled and minced
  • 4 ounces julienned Spanish onion
  • 1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
  • 4 ounces soy sauce
  • 2 pints white chicken stock
  • 1/2 ounce oyster sauce
  • 14 ounces carrots, washed, peeled and cut julienne
  • 14 ounces green cabbage, washed and finely cut chiffonade
  • 8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
  • 1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
  • Salt and ground white pepper
  • 3 scallions, washed, trimmed, and coarsely chopped, as a garnish
  • 2 lemons, washed, tips cut off, sliced into wedges, as a garnish
Directions

In a wok, heat oil over medium-high heat. Add garlic and onions and stir-fry until translucent.

Add pork and sear. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.

Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.

Season, to taste, and serve immediately on a warmed plate. Garnish with scallions and a lemon wedge.


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