One of my favorite dish!
PANCIT BIJON GUISADO
1/4 cup cooking oil
2 cloves garlic, minced
1 onion, minced
1 cup boiled pork, sliced
1 small cabbage, shredded
1 large carrot, strips
2 tablespoons soy sauce
1 12 cup broth
1 bunch kinchay or Chinese leeks
1 bundle 1st class Bijon China (rice sticks)
1 teaspoon salt
1 teaspoon Aji-no-moto
2 pieces Chorizo canton (Chinese sausage), fried and sliced
Spring onion, chopped
Saute garlic in cooking oil, add onions, pork, carrot and cabbage. Season with soy sauce and fry for 2 minutes. Add broth and simmer, add kinchay. When vegetables are cooked, mix in soaked and drained bijon and season with salt and Aji-no-moto. Garnish with chorizo canton and spring onions. Serve with calamansi.
