Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Skinless chicken breasts In (see below)
1 lb Lean pork, fat trimmed 2 (7 oz) packages (or up to
1/4 c Vegetable oil -1
3 Cloves Garlic, minced Lb) rice sticks (Available
1/2 lb Medium shrimp, shelled and At Asian grocery stores or
Deveined Some supermarkets), soaked
3 tb Soy sauce In hot water for about 15
1 1/2 tb Fish sauce (sold at Asian Minutes, or until soft,
Grocery stores) -then
4 c Shredded chinese (napa) Drained
Cabbage 1 bn Scallions, finely chopped
3 Carrots, cut into thin 1 bn Fresh Cilantro, leaves
Stris abput 2 inches long Chopped
1 1/2 c Celery, thinly sliced Hard cooked eggs sliced
1/2 ts Salt -for
1/8 ts Pepper Garnish
1 1/2 Broth chicken or pork 6 Limes, cut into wedges
-boiled

Instructions:

1. Bring chicken and pork to boil in 1 1/2 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

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