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Pansit - spicy
Serves 4 as a main dish

4 oz rice sticks (Mi Fun)
1 tbs peanut oil or other vegetable oil but not olive oil
1/3 cabbage, shredded
3 carrots, cut in matchsticks
1 onion, sliced
1 cup frozen peas
1 boneless, skinless chicken breast - cooked and shredded

2 tbs chili sauce with garlic
1 tbs oyster sauce (or bean paste)
2 tsp sesame oil
8 oz chicken broth or water

Boil the rice sticks for about two minutes, drain, and set aside.
It's best if they're ready just as you need them instead of long
before so I start the water boiling while I prepare the vegetables
and put the rice sticks in after everythings in the wok.

Heat a wok or large, deep frying pan and add the oil, cabbage, and
carrots. Saute over medium high heat until the cabbage starts to
wilt (about 5 minutes.) Add the onions and saute for another two
or three minutes. Add the peas and chicken and continue to saute.
(now is a good time to boil the rice sticks) If, at any time, you
think it needs moisture just put a little bit of water or broth in
(2 tbs at a time - you don't want to boil the vegetables.) If you
use different vegetables add them in order of cooking time. i.e.
broccoli before snow peas.

Add the drained rice sticks and sauce to the wok. Rice sticks can
be unweildy - you might want to cut them with kitchen shears after
they've drained and before you put them in the wok. Or, cut through
them with your spatula as you combine them with the other ingredients
in the wok. At first they'll be a big white mess but eventually
they will incorporate.
Simmer, stirring and blending occasionally, until most but not
all of the liquid has been absorbed (reduce sauce by at least half
before serving.)

Note: Most recipes I see for pansit have soy sauce or fish sauce
as the primary seasoning. To me this version is tastier, if less
authentic. Approximate measurements and substitutions are fine -
anything goes. The Asian ingredients are readily available at most
metropolitan grocery chains.

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Taste: Ease of Prep: Appearance:
Fabulous, January 6, 2004 - 06:15 PM
Reviewer: Rachelle Martinez from Copperas Cove, TX USA
I love this dish. It's not only one of the best tasting dishes I have ever made, but it's also low in fat. I would recommend this dish to anyone who loves Asian food. If you are preparing for the children you might not want use less or not any at all of the chili sauce with garlic.

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