Instructions
Make the vegetable stock:
- Combine all ingredients in a saucepan except broccoli. Cook over medium heat.
- When it starts to boil, add the broccoli and continue cooking until broccoli is tender, (about 3-4 minutes).
- Drain the broccoli, and reserve the stock.
- Saute ginger, onion, and garlic, then add the shrimps and stir fry for 3-5 minutes. Remove the shrimps from the pan when they change color. Set aside.
- Add the shiitake mushrooms and stir-fry for about 1-2 minutes.
- Pour in the vegetable stock and Mama Sita’s Oyster Sauce.
- Add the pancit canton. Mix well. Cook until noodles are tender.
- Add blanched broccoli, cauliflower, and pechay baguio. Mix well. Season with
ground black pepper. - Transfer to a serving platter. Serve.
Ingredients
English
Metric
Ingredient
1 pack
240 g
Pancit canton
5 pcs
100 g
Shrimp, cleaned and deveined
4 tbsp
Quail eggs
4 tbsp
60 mL
Cooking oil
1 pc
40 g
Onion, sliced
6 cloves
40 g
Garlic, crushed
2 1/2 cups
250 g
Fresh broccoli, blanched, cut into small florets
1/2 cup
50 g
Cauliflower, blanched, cut into small florets
3 leaves
100 g
Pechay baguio, blanched, cut into 3-in pieces
1 cup
100 g
Shiitake mushroom, washed, sliced
1/2 cup
125 mL
Mama Sita’s Oyster Sauce
3 cups
Vegetable stock
1/4 tsp
Ground black pepper
Vegetable Stock Ingredients
To make 3 cups liquid:
3 1/4 cups
Water
1/2 pc
Onion, sliced
1 pc
Spring onion
2 inches
Celery spring
Broccoli (see above)