Soak mushrooms in warm water for 30 minutes, then cut into thin strips and throw away the stems. Set aside.
Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 3 garlic cloves, crushed
- 1 pound pork shoulder, thinly sliced
- 1 chicken breast, deboned and thinly sliced
- ½ pound shrimp, peeled
- 1 tablespoons soy sauce
- 2 cups chicken broth
- 1 cup cabbage, shredded
- 1 cup green beans, julienned
- 2 carrots, julienned
- ¾ cup dried black or shitake mushrooms
- 1 package pancit canton (Chinese wheat noodles)
- ½ teaspoon ground pepper
- patis, to taste
- 4 green onions, sliced
- 1 lemon
Cooking Directions:
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In a large skillet or wok, heat oil over medium-high heat and sauté garlic and onions. Then add pork, chicken, shrimp and cook until browned. Then stir in your soy sauce. Now add your chicken broth. Bring to a boil. Finally add cabbage, green beans, carrots and mushrooms. Cook until vegetables are tender, about 5-8 minutes. Now mix in noodles gently to avoid breaking. Cook until noodles are done and the broth absorbed, about 10 minutes. Salt and pepper to taste. Serve in bowl garnished with green onions and lemon.
