Pork & Shrimp Pansit
|Dried rice sticks||6 Ounce|
|Salad oil||5 Tablespoon|
|Onion||1 Small, chopped|
|Minced fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Diced cooked pork||1 1⁄2 Cup (24 tbs) (Such As Roast Or Chops)|
|Small cooked shrimp||1 1⁄2 Cup (24 tbs) (Such As Roast Or Chops)|
|Shredded bok choy/Swiss chard||4 Cup (64 tbs) (Lightly Packed For Measuring)|
|Oyster sauce/2 tablespoons soy sauce||3 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1⁄4 Teaspoon|
|Green onion with tops||1 , minced|
In a bowl, cover rice sticks with warm water and soak for 20 minutes; drain.
In a wide frying pan, heat 3 tablespoons of the oil over medium-high heat.
Add rice sticks and cook, stirring, until heated through (about 1 minute).
Transfer rice sticks to a platter and keep warm.
Heat remaining 2 tablespoons oil in pan over high heat.
Add onion, ginger, garlic, pork, and shrimp.
Cook, stirring, for 1 minute.
Stir in bok choy, oyster sauce, chicken broth, and red pepper, then cover and cook for 1 minute or until greens wilt.
Spoon mixture over rice sticks.
Sprinkle with green onion.