1 lb Skinless chicken breasts
1 lb Lean pork; fat trimmed
1/4 c Vegetable oil
3 cl Garlic; minced
1 md Onion; thinly sliced
1/2 lb Medium shrimp; shelled,
-deveined
3 tb Soy sauce
1 1/2 tb Fish sauce
4 c Chinese cabbage; shredded
3 Carrots; julienned, 2" long
1 1/2 c Celery; thinly sliced
1/2 ts Salt
1/8 ts Pepper
1 1/2 c Broth; from boiling chicken
1 lb Rice sticks; soaked in hot
-water about 15 minutes,
-until soft, then drained
1 bn Scallions; finely chopped
1 bn Cilantro; leaves chopped
Eggs; hard cooked, garnish
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 low and 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.
Per serving: cal 465; fat 14 g; chol 137 mg; sodium 781 mg;
%cal from fat 27%.
The Baltimore Sun Food & Home, 5/15/94, Tina Danze
Typed by Marianne Riolo
