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Pancit Bijon Guisado (Sauteed Rice Sticks)

Pancit Bijon Guisado (Sauteed Rice Sticks recipe image
Pancit Bijon Guisado is a hearty and flavorful Filipino-Chinese dish that brings together the best of stir-fry cooking. This savory main course features small, thick rice sticks tossed with a medley of protein including chicken, pork, and shrimp. The dish is infused with the aromatic blend of garlic, onions, soy sauce, and fish sauce, creating a deeply savory base. Fresh vegetables like Chinese cabbage, carrots, and celery add crunch and brightness to every bite. Perfect for family dinners or gatherings, this recipe is satisfying, easy to prepare, and offers a wonderful balance of textures. It&# 226;ÂÂs a comforting meal that highlights home-style cooking with rich, umami flavors.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 656.1
Description
Pancit Bijon Guisado is a hearty and flavorful Filipino-Chinese dish that brings together the best of stir-fry cooking. This savory main course features small, thick rice sticks tossed with a medley of protein including chicken, pork, and shrimp. The dish is infused with the aromatic blend of garlic, onions, soy sauce, and fish sauce, creating a deeply savory base. Fresh vegetables like Chinese cabbage, carrots, and celery add crunch and brightness to every bite. Perfect for family dinners or gatherings, this recipe is satisfying, easy to prepare, and offers a wonderful balance of textures. It&# 226;ÂÂs a comforting meal that highlights home-style cooking with rich, umami flavors.
Ingredients
  • 1 pound Skinless chicken breasts
  • 1 pound Lean pork, fat trimmed
  • 1/4 cup Vegetable oil
  • 3 Cloves Garlic; minced
  • 1 md Onion; thinly sliced
  • 1/2 pound Medium shrimp; shelled, deveined
  • 3 tb Soy sauce
  • 1 1/2 tb Fish sauce
  • 4 c Chinese cabbage; shredded
  • 3 Carrots; julienned-2" long
  • 1 1/2 c Celery; thinly sliced
  • 1/2 ts Salt
  • 1/8 ts Pepper
  • 1 1/2 c Broth; from boiling chicken
  • 1 lb Rice sticks; soaked in hot water about 15 min, til soft, then drained
  • 1 bn Scallions; finely chopped
  • 1 bn Cilantro; leaves chopped
  • Hard cooked eggs; sliced for garnish
  • 6 Limes; cut in wedges
Directions
  1. 1
    Bring chicken and pork to a boil in 1 1/2 cups of water.
  2. 2
    Reduce heat and simmer for 15 minutes until meat is cooked through.
  3. 3
    Remove meat from heat and allow to cool enough to handle, then slice into small pieces.
  4. 4
    Reserve the broth from boiling the meat.
  5. 5
    Heat vegetable oil in a very large, wide sauté pan over medium-high heat.
  6. 6
    Sauté onion and garlic until the onion is transparent and fragrant.
  7. 7
    Add the sliced meats, shrimp, soy sauce, and fish sauce; stir-fry for 5 minutes.
  8. 8
    Increase heat to high and add cabbage, carrots, celery, salt, pepper, and 1 cup of the reserved broth.
  9. 9
    Stir-fry the vegetables for 2 minutes until slightly tender but still crisp.
  10. 10
    Set aside 1 cup of the meat and vegetable mixture for topping later.
  11. 11
    Reduce heat to low and add the drained rice sticks.
  12. 12
    Stir and toss gently with wooden spoons until the rice sticks are heated through and coated with the mixture, about 3 minutes.
  13. 13
    If the mixture seems dry, add more reserved broth as needed.
  14. 14
    Transfer the pancit to a serving platter.
  15. 15
    Spoon the reserved meat and vegetable mixture on top.
  16. 16
    Garnish with chopped scallions, cilantro leaves, and sliced hard-cooked eggs.
  17. 17
    Serve immediately with lime wedges and soy sauce on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 656.1kcal
% Daily Value *
Total Fat 35.4g55%
Saturated Fat 9.1g46%
Cholesterol 273.5mg92%
Sodium 333.4mg14%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.5g2%
Sugars 1.2g
Protein 77.6g156%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Soaking the rice sticks in hot water for about 15 minutes ensures they are pliable and cook evenly without becoming mushy. Drain well before adding to the pan.

The broth from boiling the chicken and pork adds depth of flavor. If you do not have enough broth, you can substitute with chicken stock.

For best texture, keep the heat high when stir-frying the vegetables to maintain their crunch.

This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth to restore moisture.

Variations: You can add other vegetables like bell peppers or bean sprouts for extra crunch and color.

Keywords: pancit bijon, guisado, filipino chinese, rice sticks, stir fry, chicken, pork, shrimp, soy sauce, fish sauce, garlic, onion, chinese cabbage, carrots, celery, scallions, cilantro, lime, hard boiled eggs, main course
Read it online: https://www.chefs-mate.com/recipe/pancit-bijon-guisado-sauteed-rice-sticks/