Since my daughter is here for Thanksgiving break, I thought of fixing her favorite dish, which was pansit. I used shredded barbeque pork that I bought from Best Hongkong Dining in Phoenix, AZ., and some average sized shrimps. I sliced some carrots, celery, and Taiwan bok choi. I added some stock for more flavor.
It hit the spot. It was flavorful. I had a good serving, and came back for seconds and so was everybody else. The other dish I made was left untouched, hopefully, we will have it for lunch tomorrow.
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