Pancit Recipe Page

A super simple page.  I cut some letters using a true type font and Make The Cut software, found a photo of the dish online and added it along with a journal card telling where the recipe came from.

This is a dish my sister shared with me.  She learned to make it while living in California.  It makes an entire wok full, is great hot or cold and keeps several days in the refrigerator.

The border was done with a Stampin' Up punch.

Making Pancit Tomorrow

While shopping at the Ada WalMart store, I picked up a package of rice sticks.  I'll be making Pancit tomorrow!  It's a recipe my sister gave me.  It's not something that my husband really cares for so it's a good thing it keeps for several days in the refrigerator.  I enjoy it hot or cold.

PANCIT

3 T. oil
5 celery stalks, sliced thinly
1 onion, diced
2 cloves garlic, minced

Stir fry and remove from wok.

2 packages rice sticks
2 cans chicken broth
Break apart rice sticks.  Pour chicken broth over them and let them sit for a few minutes to soften them up a little then place them in the wok.

Add:
2 cans chicken
1 large carrot, julienned
2 cups thinly sliced cabbage
and the vegetables you stir fried

Cover and cook about 15 minutes.  Toss with soy sauce and serve.

This makes a huge amount of Pancit.  I use one package of rice sticks and less celery.  I leave everything else the same.