- 1/4 cup vegetable oil
- 1 piece chayote, quartered and sliced thinly
- 1 cup snow peas
- 4 bunches of pechay or baby bok choy
- 1 medium yellow onion, chopped
- 4 cloves of garlic, minced
- 1 pound pork belly, thinly sliced
- 1/2 pound pork liver, sliced and soaked in 1/2 cup vinegar with 1 tablespoon of salt for 15 minutes
- 1/2 pound shrimp
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup soy sauce
- 4 cups beef broth
- 1 pound Lucban miki noodles (substitute with dried thick flour noodles)
- banana leaves for serving, cut in 5x5" squares
- Heat 2 tablespoons of oil in a wok or a wide-rimmed cooking pan.
- Stir fry the carrots, chayote, snow peas and bok choy for 5 minutes. Remove from the pan and set aside.
- Heat the remaining oil in the same pan. Saute the onion and garlic for 3 minutes or until the onion turns translucent.
- Add the pork and cook for 5 minutes or until light brown.
- Add the liver. Stir until liver changes color to brown about 2 minutes. Season with pepper.
- Push the pork and liver to one side of the pan. Put the shrimp in. Cook each side for 1 minute. Remove the shrimp from the pan and set aside.
- Pour soy sauce and beef broth in the pan. Bring to a boil and simmer for 15-20 minutes.
- Add the noodles and stir continuously until all the liquid is absorbed by the noodles.
- Put half of the stir-fried vegetables back to the pan and mix with the noodles and meat.
- Serve the cooked noodles on a banana leaf and top with more vegetables and shrimp.
- Serve hot with vinegar or soy sauce and lime on the side.
Source: Filipino Food Aficionado
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