Pancit Canton

• 1/4 c. shrimp
• 1 Tbsp. cornstarch
• 1 egg white
• 1 chicken breast
• 2 cloves garlic, crushed
• 1 onion, chopped
• 1/2 c. lean pork, sliced
• 2 tsp. salt
• 1 tsp. aji-no-moto
• 2 Tbsp. soy sauce
• 1 1/2 c. broth
• 1 carrot, in strips
• cabbage leaves, shredded
• 2 Tbsp. cornstarch in 1/4 c. water
• 1 pkg. pancit canton

1. Peel shrimp, leaving tails.
2. Devein.
3. Coat with cornstarch and egg white.
4. Set aside.
5. Slice chicken breast; coat with cornstarch.
6. Saute garlic, onion, pork, shrimp and chicken meat. Season with salt, aji-no-moto and soy sauce.
7. Pour broth and bring to boil.
8. Add all the vegetables.
9. Thicken with dispersed cornstarch.
10. Stir canton in and cook 10 minutes.
11. Serve hot.
12. Best cooked in a wok.

shrimp, cornstarch, egg, chicken, garlic, onion, lean pork, salt, ajino, soy sauce, broth, carrot, cabbage, cornstarch, pancit canton

Taken from www.cookbooks.com/Recipe-Details.aspx?id=568239 (may not work)