Perry Rivera Reads at Recipes from Brooklyn & Beyond 2021 Showcase Event

September 19, 2021


2 Tbsp vegetable oil (grapeseed or canola oil)

3 Tbsp granulated onion or 1 medium sized fresh 

onion sliced into thin crescents

3/4 tsp dried garlic or 2-3 cloves garlic

1lb pork shoulder or 4 slices uncured ham
shredded or meatless equivalent)

1 can chicken chunk (reserve liquid) or 1
chicken breast deboned and sliced thinly or meatless equivalent

1 cup frozen chicken breast or meatless

1 cup frozen shrimp or meatless equivalent

3 Tbsp soy sauce or equivalent gluten-free soy sauce

2 cups chicken broth or soup equivalent (I use Better Than Broth)

1/2 cup riced cauliflower

1 cup frozen broccoli

1 package dried porcini OR equivalent
mushrooms (optional)

4 shakes of mushroom truffle powder

1 lb package pancit canton

1/4 tsp shallot pepper seasoning 1/2 tsp garlic salt with parsley Worcestshire sauce or patis to taste 

Tbsp veggie oyster sauce

1/2 cup frozen peas


Soak any dried mushrooms 30 minutes prior, rinse twice, drain, and set aside.

Smash fresh garlic and mince.

In a wok or large frying pan, heat oil on medium heat.

Saute garlic and onions on low heat until slightly brown (but don’t burn!).

Add meats and brown. Season with parsley/garlic powder.

Add soy sauce/tamari and stir.

Make the chicken broth and add. Add mushrooms. Add reserved chicken water.

Add frozen veggies and saute till soft.

Add fresh veggies and saute for 5 minutes (goal:just before al dente)

10. Break noodles and add. Cook until liquid is ___absorbed by the noodles and the noodles are ___al dente.

11. Remove from heat

12. Season with shallot seasoning, sauces and mix

13. Salt and pepper to taste.

Perry’s Story:

Growing up with a limited budget, a lot of times our family would be scambling to put together somedishes based on leftovers or make news ones. This one is one that my mom would cook frequently throughout my childhood. This is one that my mum would cook frequently, throughout my childhood. It’s called Pancit Canton. It’s a noodle dish, kind of like a Lo Mein, if you’ve ever had that before in a Chinese restaurant. It’s made with similar flour sticks. But with the family spin that I’ve grown traditionally with, and it’s a very versatile dish.

This is a complete meal. If you want you could just serve this and also great to take to parties. We very much enjoyed cooking this with our family and I’m so grateful to be able to share this experience with you. Thank you so much Life Story Club.

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