Pancit Guisado

Assemble these supplies:

1/4 kilo bihon
3 pieces tokwa squares
2 tablespoons chopped kinchay
2 tablespoons chopped green onions
2 cups cabbage, sliced thin
1 cup carrot strips
1/2 cup chayote strips
1 cup chicharo
1/4 cup sliced onions
1 raw egg
1 teaspoon crushed garlic
1/2 cup cooked dried mushrooms
1/3 cup atsuwete water
2 tablespoons soy sauce
1 tablespoon vetsin
Salt to taste

Steps in preparation:

Dry tokwa strips lightly. In 1/4 cup oil, scramble the egg till golden brown or until oil bubbles. Add the garlic, onions, mushrooms and at-suwete water. Let simmer till the odor has gone. Add the tokwa, carrots, chayote, chicharo and cab-bage. Let simmer till half done. Add a little oil as necessary so it won't scorch. Add bihon, soy sauce, salt and vetsin; mix thoroughly. Cook for about 5 more minutes. Remove from fire, add the kinchay. Serve in a platter, garnish with chopped green onions and sliced hard-cooked eggs.