Another favourite of ours from sweet Ruby! And another that always tastes so much better when she makes it — without a recipe. I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well! Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks from one’s head and one’s heart and adds ingredients by feel and by eye.
- 1/2 lb side pork or chicken, cut into thin strips
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 Tablespoons cooking oil
- 3 to 4 Tablespoons oyster sauce
- 1 medium carrot, julienned
- 1 cup shredded cabbage
- 1 lb rice vermicelli sticks (soaked in warm water for 30 minutes and drained well)
- 1 green onion, chopped
- 2 eggs, hard boiled, shelled and sliced
Using a wok or a large frying pan, sauté garlic in hot oil until brown. Add onion and sauté until transparent. Add pork then cook until meat is opaque in colour and no longer pink.
Add oyster sauce, then the carrot strips. When carrot is tender, add cabbage and rice sticks. Stir fry until noodles are tender. Garnish with green onions and eggs. Serve warm. YIELD: 5 to 6 servings. (I will even eat this cold right out of the fridge when Ruby has brought some over!!!)