Yield: 10 servings
|1 pounds||Skinless chicken breasts|
|1 pounds||Lean pork, fat trimmed|
|¼ cup||Vegetable oil|
|3||Cloves garlic; minced|
|1 medium||Onion; thinly sliced|
|½ pounds||Medium shrimp; shelled, deveined|
|3 tablespoons||Soy sauce|
|1½ tablespoon||Fish sauce|
|4 cups||Chinese cabbage; shredded|
|3||Carrots; julienned-2" long|
|1½ cup||Celery; thinly sliced|
|1½ cup||Broth; from boiling chicken|
|1 pounds||Rice sticks; soaked in hot water about 15 min, til soft, then drained|
|1 bunch||Scallions; finely chopped|
|1 bunch||Cilantro; leaves chopped|
|Hard cooked eggs; garnish|
|6||Limes; cut in wedges|
Bring chicken and pork to boiling in 1½ cups water. Reduce heat and simmer 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth.
Heat oil in a very large, wide saute pan. Saute onion and garlic until onion is transparent. Add meats, shrimp, soy sauce and fish sauce and stir-fry 5 minutes. Over high heat, add cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture.
Reduce heat to lowand add rice sticks, stirring and tossing gently with wooden spoons until heated through and mixed with meat and vegetables, about 3 minutes.
If the mixture seems dry, add more broth. Transfer to platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additional garnishes. Serve with soy sauce.