Diversity & Inclusion Committee: International Recipe of the Month
Something New and Tasty! The GHDS Diversity and Inclusion Committee is pleased to bring our members installments of our, “International Recipe of the Month.” Members, please email our staff liaison, Ms. Jayne Fuller- email@example.com, your favorite recipe for us to debut in our future newsletters.
For our International Recipe this April, Diversity & Inclusion committee member Dr. Michelle Thompson shares a favorite family recipe, Pancit Canton.
Dr. Thompson writes, "My parents are from the Philippines and growing up my mom taught me how to make many Filipino dishes. Pancit was always a staple in our household and we had it on practically every holiday and birthday. My mom would tell us the noodles represented a “long life”.
Pancit is so versatile and can be made with different noodles, meats, and vegetables. Pancit canton in particular is a thicker noodle and is my favorite. A lot of times I cook this dish with whatever meat or vegetables I have in my fridge. It brings back a lot of memories cooking with my mom and I’m glad I get to continue the tradition with my husband Jason and my two kids Jason Jr and Nora."
PANCIT CANTON RECIPE by Michelle Thompson, DDS
1 package of pancit canton (Flour sticks noodles)*
2 Chicken breasts
10-12 pieces of shrimp, peeled, deveined
4 oz pork, chopped thin
1/4 Cabbage, chopped
1 carrot shredded
1 onion sliced
3 garlic cloves, chopped
10-12 pieces of snap peas
3 TBS Soy sauce (may need to a little extra)
1 TBS Oyster sauce*
Water for boiling the chicken
3 TBS vegetable oil
Salt and pepper to taste
Lemon quarters to serve with the dish
*You can buy these ingredients in the Asian isle of major grocery chains including Kroger, Fiesta, and HEB
- Boil water in a pot to cook the chicken (enough to cover the chicken), add generous amount of salt and then add the chicken. Cook until completely done. Remove the chicken and shred once cooled enough to touch and set aside. Keep the broth.
- Boil water in another pot and add salt. Once you have a rolling boil, blanch the carrots, peas, cabbage for 1-2 minutes and then place them in a bowl with ice water. Drain the water and set aside the vegetables.
- Add oil to a large sauté pan or Wok and then add the onions and cook for about 2 minutes and then add the garlic and cook until fragrant.
- Add the pork and cook for 2 minutes.
- Add the soy sauce and oyster sauce and stir.
- Pour in about 2 cups of the chicken broth and allow it to boil.
- Add the shrimp and cook for 3 minutes and add the shredded chicken.
- Add the noodles, breaking it up to fit in the pan and add additional chicken broth if needed to help soften it.
- Add the vegetables and stir. The noodles should absorb the liquid.
- Add salt and pepper as needed
- Serve with lemon once the noodles are cooked and enjoy!!