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Recipe courtesy of Derek Heim

Show: Cooking School Stories

Episode: Exams & Graduation Day

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Total:: 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 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.

My Private Notes

Name: Philippine Stir-Fried Rice Noodles: Pansit Grisado
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 to 8 servings
Cuisine: asian
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 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