Pancit Bijon Guisado

• 1/4 c. cooking oil
• 2 cloves garlic, minced
• 1 c. boiled pork, sliced
• 1 small cabbage, shredded
• 1 large carrot, strips
• 2 Tbsp. soy sauce
• 1 bunch Kintsay or Chinese leek
• 1 1/2 c. broth
• 1 tsp. salt
• 1 tsp. ajinomoto
• 2 pieces chorizo canton (Chinese sausage), fried and sliced
• spring onion, chopped
• 1 bundle first class bijon China rice (rice sticks)

1. Saute garlic in cooking oil, add onions, pork, carrot and cabbage.
2. Season with soy sauce and fry for 2 minutes.
3. Add broth and simmer, add Kintsay.
4. When vegetables are cooked, mix in soaked and drained bijon and season with salt and ajinomoto. Garnish with chorizo canton and spring onions.
5. Serve with calamansi.

cooking oil, garlic, pork, cabbage, carrot, soy sauce, broth, salt, ajinomoto, chorizo canton, spring onion, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=354281 (may not work)