We started with Velveting meat, so this is the velveting section!!



First up, ingredients.
The labels there should be clear except for the one on the far right-- that's sesame sauce. My measurements and ingredients are a little different from the recipe I gave you because I've searched around and found out what I liked and what I didn't like. In this case, you would use about a third of thekosher salt that they say, because the shaoxing wine and the soy sauce are very salty. I'd say stick to the other recipe until you've done it a few times.



All the stuff in the bowl and mixed! Looks gross.



This is a close up shot of the meat so you can see what I was talking about with cutting it against the grain. Here you can see the texture of the meat-- it's pretty easy to tell that with the way I have this picture oriented, you would cut in vertical slices to interrupt that grain and make the meat more tender.



You're looking to slice it about this thin. Thinner if you can get it. Make sure you have a sharp knife or you won't be able to do this easily!



Meat in the velveting mixture. Covered it with plastic wrap because the corn starch gets crusty and gross if you don't do that.



Here is a pic of the consequences of doing stupid shit with knives. It's a little hard to see, but if you look you'll be able to tell that I have scar pads on the side of both fingertips. I was dumb when cutting things. Don't be dumb when cutting things. If something is on an unstable surface, don't cut the thing. If it feels like your knife may slip off in a random direction, don't cut the thing. Find a way to make sure your knife is steady at all times because otherwise you'll have scarred up hands like me.



General stir fry stuff

Veggies! I'm sure you can tell what they are.



Sliced veggies! Oh, I added some mushrooms. See how I've tried to cut things in big flat wide chunks so that they have a lot of surface area? Yeah, you want to do that when you're stir frying.



Back to velveting

Water and oil boiling in the wok.



THROW IN A HANDFUL OF MEAT



A gross looking pile of velveted meat. I used that thing on the side to get the meat out of the water. Srsly this looks gross but at this point I'm like eating chunks of the meat because it's cooked already and it already tastes good lol



RELATIONSHIP WITH VELVETING IS OVER, STIR FRY IS MY NEW BEST FRIEND

fry dat meat, fry it good until it's got that browning on it. That's Maillard reaction and it is NOT caramelization raaaaaaaaawwwwwwr

yes you take it out and set it aside at this point



Carrots go in first as they take longer to cook than the rest of the stuff. Remember, high heat, lots of oil, constantly moving the food!

Onions went in next but I didn't get a pic because stir frying happens fast fast fast.



EVERYTHING ELSE IS IN AND RAW



EVERYTHING ELSE IS IN AND COOKED you are done maybe, if you are done just add the meat to heat it up again and ur good, eat ur stiry fry



end of stir fry, now is pancit

If you want to do this and you don't know what kind of noodles to get, look for the word longkou. That's the right kind. We also have here FISH SAUCE which is delicious and TOYOMANSI which is a mix of soy sauce and calamansi juice. And we have A LIME.

At this point ur gonna lower your heat to like half what your had it in, ur no longer stir frying



Normally you would take the veggies out and cook the noodles in a mixture of water/broth+all the above ingredients in whatever amounts taste good to you but LOL I am lazy fuck it leave the veggies in they can cook a little longer

So I just shoved the noodles in and then dumped in the water and threw in some of all the rest of the stuff lol

it's annoying to do it this way because the veggies get in the way of the noodles cooking but w/e idc but like you should probably do it the right way first lol



NOODLES ARE COOKED, MEAT HAS BEEN ADDED BACK IN, EVERYTHING IS FRIED AND TASTY AF

This is where you adjust the flavor of pancit-- if the noodles aren't umami enough, add fish sauce. If they aren't salty enough, add toyomansi. The lime is a little hard to work with because it adds an acidity that's not easy to define-- it ends up getting called "brightness" a lot. That's something you have to test and check. But I mean, you should be doing that already. Stir it up good, test it again. Rinse repeat until you are satisfied with the taste.

THEN YOU HAVE DELICIOUS PANCIT.