PANCIT BIJON GUISADO

1/4 cup Low-Fat Cooking Oil

2 cloves Garlic, minced

1 Onion, minced

1 cup boiled Pork, sliced

1 small Cabbage, shredded

1 large Carrot, strips

2 tablespoons Soy Sauce

1-2 cup Broth

1 bunch Kinchay or Chinese Leeks

1 bundle Bijon China (rice sticks)

2 pieces Chinese Sausage-fried and sliced

Spring Onion, chopped

Saute Garlic in Cooking Oil, add Onion, Pork and Cabbage. Season with Soy Sauce and fry for 2 min. Add broth and simmer. Add Kinchay or Celery. When vegetables are cooked, mix in soaked and drained Bijon and season with salt and pepper. Garnish with Chinese Sausage and Spring Onions. Serve with Calamansi.