| | Pancit
I got this recipe from a web site that I frequent, and it sounds
delicious, and we will probably be having it for dinner tonight.
I am putting it in word for word how she wrote it up, so thanks to
Robyn at Bitchypoo.com. If you are concerned about empty calories
etc, don't use the rice sticks, and it will be like a stir-fry.
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This is a Filipino recipe, though I'm sure it's been Americanized. My
friend Liz makes it all the time and it's absolutely addictive!
2 pkg. thin sliced pork chops (I use boneless center loin chops) or steak, cut into small pieces
1 bottle LaChoy Teriyaki sauce
Rice sticks
1 head of cabbage, shredded
3 carrots, shredded
1 onion, chopped
Minced garlic (the more the better)
Oil (we use olive oil) 2 Tbs.
Heat oil in wok. Once oil is hot, put meat, onions, and garlic in wok
together; add some teriyaki sauce and black pepper. Cover and cook
until meat is about half cooked through.
Add carrots and simmer for several minutes. Add more teriyaki sauce. Add cabbage; cover and cook.
Boil water in pot; put rice sticks in hot water; remove from heat and
let soak for 2 minutes. Strain rice sticks and chop into small pieces.
Add to wok and let simmer for several minutes until cabbage is cooked
through. Add some more teriyaki sauce.
Notes: I have no idea how much teriyaki sauce to recommend; I know that
we used about half a 15-oz bottle the last time I made it, and it was
too salty. We'll probably buy low-sodium Teriyaki sauce next time.
Also, if you're not up for shredding the cabbage and carrots, you can
buy a bag of coleslaw mix cabbage and carrots at the grocery store, and
that works just fine. We use two bags.
The recipe calls for using the entire package of rice sticks, but we
only used half the package (in interest of saving calories) last time,
and could hardly tell the difference.
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| | Posted 4/1/2004 7:38 AM - 134 Views - 6 eProps - 3 comments
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