3 cloves garlic
2-3 tbsp. oil
3-4 carrots, cut into thin sticks 3 inches long
1/2 head cabbage, sliced
1 med. onion, sliced
1 pkg. green beans, thinly sliced
5 chicken thighs, boiled and shredded
2 tbsp. shoyu
Pinch salt
Pinch pepper
3-5 c. chicken broth reserved from boiling thighs
1 pkg. pancit bihon (skinny long rice) soaked in water 3 minutes

Stir-fry garlic until brown and add all vegetables and shredded chicken. When vegetables are cooked, add salt, pepper, and shoyu. Set aside.