Pancit

Active time: 40min Total time: 40min Servings: 4 Recipe from: Realplans

Why?

• Great way to get rid of left overs

• Gluten Free

• Full of great nutrients

• Lots of protein

• Auto-immune friendly

• Gluten and dairy free

Ingredients:

• 8 green onions

• 2 tablespoons coconut oil

• 1 tablespoon minced garlic

• 710 g shredded green cabbage

• 65 g shredded carrots

• 225 g boneless chicken thighs

• 225 g shrimp/prawns

• 455 g cooked pork

• 1 teaspoon sea salt, to taste

• 1/2 teaspoon ground black pepper

• 4 tablespoons coconut aminos, plus more to taste

• 1 1/2 tablespoons fish sauce, plus more to taste

• 60 ml chicken broth

• 1 tablespoon lemon juice, to taste

How to prepare

1. Dice the onions, separating green and white parts.

2. In a wok or large pan, heat the coconut oil over medium high heat.

3. Add the garlic, cabbage, whites of onions, and carrots and cook for about 10-15 minutes, until cabbage is tender.

4. Meanwhile, chop chicken into 1/2 inch cubes. Peel and devein shrimp. Chop pork into 1/2 inch pieces.

5. Add chicken, shrimp, salt, and pepper to the pan with the veggies. Cook until shrimp are pink.

6. Add the pork, coconut aminos, fish sauce, onion greens, and chicken broth. Cook just until heated through and well combined.

7. Make sure chicken is cooked through until an internal temperature of 73C is reached.

8. Finish with a drizzle of lemon juice and extra fish sauce to taste. I also sometimes sprinkle some sesame seeds.

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