PANCIT BIJON GUISADO

• 1/4 cup cooking oil
• 2 clove garlic, minced
• 1 onion, minced
• 1 cup boiled pork, sliced
• 1/2 kg shrimps, chopped
• 1 small cabbage, shredded
• 1 large carrot, strips
• 2 tbsps. soy sauce
• 1 1/2 cup broth
• 1 bunch kintsay or Chinese leeks
• 1 bundle 1st class bijon China (rice sticks)
• 1 tsp salt
• 1 tsp ajinomoto
• 2 pcs. chorizo canton (Chinese sausage) fried
• 1 spring onion, chopped
• 3 pcs. calamansi

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

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

Taken from cookpad.com/us/recipes/335614-pancit-bijon-guisado (may not work)