Yield: 8 servings
|1 pounds||Skinless chicken breasts|
|1 pounds||Lean pork, fat trimmed|
|¼ cup||Vegetable oil|
|3||Cloves Garlic, minced|
|½ pounds||Medium shrimp, shelled and|
|3 tablespoons||Soy sauce|
|1½ tablespoon||Fish sauce (sold at Asian|
|4 cups||Shredded chinese (napa)|
|3||Carrots, cut into thin|
|Stris abput 2 inches long|
|1½ cup||Celery, thinly sliced|
|1½||Broth chicken or pork boiled|
|In (see below)|
|2||(7 oz) packages (or up to 1|
|Lb) rice sticks (Available|
|At Asian grocery stores or|
|Some supermarkets), soaked|
|In hot water for about 15|
|Minutes, or until soft, then|
|1 bunch||Scallions, finely chopped|
|1 bunch||Fresh Cilantro, leaves|
|Hard cooked eggs sliced for|
|6||Limes, cut into wedges|
1. Bring chicken and pork to boil in 1½ cups water. Reduce heat and simmer for 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth.
2. Heat oil in a very large, wide saute pan. Saute garlic and onion until onion is transparent. Add meats, shrimp, soy sauce and fish sauce, stir-fry for 5 minutes. Over high heat add cabbage, carrots, celery, salt, peper, and 1 cup of broth. Stir-fry for 2 minutes.
Set aside 1 cup of mixture.
3. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated and mixed with meat and vegetables (about 3 minutes).
4. If the mixture seems dry, add more broth. Transfer to a platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additions garnishes. Serve with soy sauce.
AND MEAT COOKED THROUGH BUT NOT DRY. Submitted By ASIAN ENCYCLOPEDIA OF FOOD On 02-05-95