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Ingredients:
½ cup shelled shrimps
½ cup sliced pork
1 tablespoon cornstarch
1 teaspoon soy sauce
4 tablespoons oil
1 teaspoon chopped garlic
2 stalks green onions, chopped
2 pieces dried mushroom,
Softened in water then sliced
1 carrot, sliced
50 grams sitsaro, trimmed
50 grams pechay baguio, sliced
1 cup chicken stock
1 tablespoon oyster sauce
¼ teaspoon salt
Cornstarch dissolved in some water
Oil for frying
250 grams canton noodles, boiled and drained
Procedures:In a small bowl, combine the first 4 ingredients. Marinate for 5 minutes then stir-fry in some oil. Set aside.
In a wok, sauté garlic and onions. Add vegetables and stir-fry for a few minutes. Add stock, oyster sauce and salt. Bring to a boil. Add shrimps and pork. Thicken with dissolved cornstarch.
In a wok, heat oil for frying. When very hot, put drained canton noodles, fry until crisp and golden brown. Drain then transfer to a platter, top with the cooked mixture. Serve immediately.
