The Filipino version of chow mein, although it is named after Canton, it is said that such a dish cannot be found in Canton. One of the most popular kinds of pancit, this is a kind of pancit stir-fried in a ginger-soy sauce mixture with toppings of various vegetables, meats, and seafood
- 1/2 pound shrimp
- 1 tablespoon cornstarch
- 1 egg white
- 1 chicken breast
- 2 cloves garlic, crushed
- 1 onion, chopped
- 1/2 pound lean pork, sliced
- 2 teaspoons salt
- 2 tablespoons Aloha shoyu
- 1 1/2 cups meat stock
- 1 carrot in strips
- 1 head cauliflower cut into flowerettes
- 4 cabbage leaves, shredded
- 1/4 cup tsitsaro (sweet peas)
- 2 tablespoons, cornstarch dissolved in 1/4 cup water
- 1 pkg. pancit canton (dried Chinese noodles)
Shell the shrimps, leaving the tail. Coat with cornstarch and egg white. Set aside.
Slice chicken breast and coat with cornstarch. Saute garlic, onion, shrimps, and chicken meat. Season with salt and soy sauce.
Pour meat stock and bring to a boil. Add all the vegetables. Thicken with cornstarch. Stir in the kanton and cook for 10 minutes. Serve hot.