Philippine Stir-Fried Rice Noodles: Pansit Grisado

• 4 ounces soy oil
• 2 cloves garlic, peeled and minced
• 4 ounces julienned Spanish onion
• 1 pound boneless pork loin, trimmed and cut into 1 1/2 inch strips
• 4 ounces soy sauce
• 2 pints white chicken stock
• 1/2 ounce oyster sauce
• 14 ounces carrots, washed, peeled and cut julienne
• 14 ounces green cabbage, washed and finely cut chiffonade
• 8 ounces Chinese sausage, cut into narrow strips, about 1 1/2 inches long
• 1 pound rice noodles, soaked in warm water (to cover) for 20 minutes
• Salt and ground white pepper
• 3 scallions, washed, trimmed, and coarsely chopped, as a garnish
• 2 lemons, washed, tips cut off, sliced into wedges, as a garnish

1. In a wok, heat oil over medium-high heat.
2. Add garlic and onions and stir-fry until translucent.
3. Add pork and sear.
4. Add soy sauce, chicken stock, oyster sauce, carrots, celery, cabbage, and sausage to wok.
5. Reduce heat and simmer for 5 minutes or until vegetables are al dente and wok is almost dry.
6. Drain rice noodles, stir into wok and cook for 5 to 7 minutes on medium-low heat with meat and vegetables.
7. Season, to taste, and serve immediately on a warmed plate.
8. Garnish with scallions and a lemon wedge.

soy oil, garlic, onion, pork loin, soy sauce, chicken stock, oyster sauce, carrots, green cabbage, chinese sausage, rice noodles, salt, scallions, lemons

Taken from www.foodnetwork.com/recipes/philippine-stir-fried-rice-noodles-pansit-grisado-recipe.html (may not work)