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Pork and Shrimp Pancit
September 16, 2006

I absolutely loved this! The sauce was delicate and flavorful. You could taste the other ingrediants because they weren't overwhelmed with sauce. I had never used bok choy before and wasn't sure which part to put in, so I cut up the dark leafy greens as well as the stalk-good to add for texture. When I tasted the bok choy raw, it tasted bitter so I chickened out and used half bok choy and half cabbage. I shouldn't of worried, the bok choy mellowed out with cooking--no bitter taste at all.

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