Ingredients
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50 g Onions, chopped
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15 g Garlic, minced
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as needed La Espanola Extra Virgin Olive Oil
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3 g McCormick Iodized Salt
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1 g McCormick Black Ground Pepper
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150 g Pork Belly, small diced
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100 g Pork Liver, small diced
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10 pcs White Shrimp, peeled and chopped
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1 whole Chayote, thinly sliced
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4 pcs Bokchoy, sliced
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50 g Snow Peas
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80 g Carrots, thinly sliced
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3 cups Beef Stock
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½ cup Lee Kum Kee Soy Sauce
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300 g San Remo Angel Hair Pastaboiled
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2 tbsp Lee Kum Kee Panda Oyster Sauce
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1 pc Pork Bagnet, slicedoptional
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4 pc Lucban Longganisa (large), crispy deep friedoptional
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as needed Scallops, cookedoptional
Directions
Steps
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1
Done
|
In a wok, heat up La Espanola Extra Virgin Olive Oil and saute pork belly, liver and shrimp. Set aside. |
|
2
Done
|
On the same wok, saute onions and garlic. Add beef stock. |
|
3
Done
|
Add Lee Kum Kee Soy Sauce and boil all vegetables until half cooked. |
|
4
Done
|
Add San Remo Angel Hair and Lee Kum Kee Panda Oyster Sauce. Continue to mix until well blended. |
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5
Done
|
Add back the meat and shrimp and mix well. |
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6
Done
|
Garnish with pork bagnet, longganiza and scallops. Serve. |
