of jeans and pancit
I've outgrown my Dungarees for Viktors but it spoke to me while I was hanging it out to dry:


This is what you can do to your regular pancit canton for a twist:
L'extraordinaire Pancit Canton
Good for you two
INGREDIENTS:
- beef steak (tenderloin or sukiyaki cut)
- 2 tablespoons dark soy sauce (just enough to smear the meat with)
- 2 teaspoons chinese cooking wine
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 inch piece ginger, peeled & shredded
- 2 packages Lucky Me Pancit Canton noodles
- boiling water
- Broccoli Flowers
- Sesame oil
- 3 tablespoons oyster sauce
- 2 teaspoons cornstarch dissolved in 2 tsp water
- dried chili (optional)
- lemon or calamansi
Slice beef into thin slices, about 2 inches long. Place in a bowl and stir in soy sauce, cooking wine, sugar, and cornstarch (better to marinate it longer).
Break noodle blocks into boiling water.
Heat oil in a wok. Toss in broccoli, sprinkle with salt. Stir until it turns dark green. Set aside. Add a little sesame oil to the wok, stir-fry beef on ginger until no longer pink. Add the broccoli back to the wok. Add oyster sauce to the skillet and bring to a simmer. Stir in the cornstarch mixture and cook until thickened.
Throw in the drained noodles and stir and cook until evenly coated and heated through. You can crack dried chili onto the skillet for spice. Squeeze a quarter of lemon or two pieces calamansi for that citrusy bite.
Serve immediately in a bowl with two sets of chopsticks. There's your instant meal for two.
Lucky you if you have a partner who can share in your life's bowls of pancit. Lucky me I have one. I'm an ordinary pancit with pancit-y idiosyncracies and a pancit-an background. But with Cathy, this pancit is no ordinary pancit. I'm a Chow Mein.
Wo-yeah! Woof!
Plugged into: Jason Mraz's "I'm Yours"
Posted by meetjopeblack at 01:48 PM | mix me my whey







