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Pork & Shrimp Pansit Recipe
|Dried rice sticks||6 Ounce|
|Salad oil||5 Tablespoon|
|Onion||1 Small, chopped|
|Minced fresh ginger||1 Teaspoon|
|Garlic||2 Clove (10 gm), minced / pressed|
|Diced cooked pork||1 1⁄2 Cup (24 tbs) (Such As Roast Or Chops)|
|Small cooked shrimp||1 1⁄2 Cup (24 tbs) (Such As Roast Or Chops)|
|Shredded bok choy/Swiss chard||4 Cup (64 tbs) (Lightly Packed For Measuring)|
|Oyster sauce/2 tablespoons soy sauce||3 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1⁄4 Teaspoon|
|Green onion with tops||1 , minced|
Serving size: Complete recipe
Calories 1900 Calories from Fat 854
% Daily Value*
Total Fat 96 g148.1%
Saturated Fat 11 g54.8%
Trans Fat 1.3 g
Cholesterol 105.7 mg
Sodium 2495.1 mg104%
Total Carbohydrates 173 g57.7%
Dietary Fiber 5.8 g23%
Sugars 14.5 g
Protein 83 g166.3%
Vitamin A 260.1% Vitamin C 240%
Calcium 37.8% Iron 24.3%
*Based on a 2000 Calorie diet
In a wide frying pan, heat 3 tablespoons of the oil over medium-high heat.
Add rice sticks and cook, stirring, until heated through (about 1 minute).
Transfer rice sticks to a platter and keep warm.
Heat remaining 2 tablespoons oil in pan over high heat.
Add onion, ginger, garlic, pork, and shrimp.
Cook, stirring, for 1 minute.
Stir in bok choy, oyster sauce, chicken broth, and red pepper, then cover and cook for 1 minute or until greens wilt.
Spoon mixture over rice sticks.
Sprinkle with green onion.