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1 pc onion, sliced
3 cloves garlic, crushed
12 kilo MONTEREY PORK CUTLETS, sliced thinly
1 pc MAGNOLIA CHICKEN STATION BREAST FILLET, deboned and sliced thinly
14 kilo shrimp, peeled
2 tbsp soy sauce
2 cups chicken broth
1 cup shredded cabbage
1 cup julienned green beans
2 cup julienned carrots
34 cup dried black or shiitake mushrooms (optional)
12 kilo pancit canton (Chinese wheat noodles)
12 tsp freshly ground black pepper
patis (Filipino fish sauce), to taste (optional)
4 stalks green onions, sliced
calamansi, for garnish


1. Heat Star Margarine over medium-high heat in wok or large skillet. 

2. Saute onions and garlic until tender. Add pork, chicken and shrimp, and cook until browned. Add soy sauce, stirring to flavor. Add chicken broth and bring to boil. Add cabbage, green beans, carrots and mushrooms. 

3. Cook until vegetables are tender, yet crisp, 5-8 minutes. 

4. Add noodles, mixing gently to prevent them from breaking. Cook until liquid is absorbed and noodles are done, about 10 minutes. 

5. Remove from heat. Season with black pepper and patis then garnish with green onions and calamansi wedges. 

Serves 6-8.

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