Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Skinless chicken breasts 1 1/2 c Celery; thinly sliced
1 lb Lean pork, fat trimmed 1/2 ts Salt
1/4 c Vegetable oil 1/8 ts Pepper
3 Cloves garlic; minced 1 1/2 c Broth; from boiling chicken
1 md Onion; thinly sliced 1 lb Rice sticks; soaked in hot
1/2 lb Medium shrimp; shelled, -water about 15 min, til
-deveined -soft, then drained
3 tb Soy sauce 1 bn Scallions; finely chopped
1 1/2 tb Fish sauce 1 bn Cilantro; leaves chopped
4 c Chinese cabbage; shredded Hard cooked eggs; garnish
3 Carrots; julienned-2" long 6 Limes; cut in wedges

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

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