Recipe - Pancit Bijon Guisado (Sauteed Rice Sticks)

1 pound Skinless chicken breasts
1 pound Lean pork, fat trimmed
One fourth cup Vegetable oil
3 Cloves garlic; minced
1 md Onion; thinly cut or sliced up
One half pound Medium shrimp; shelled,
deveined
3 tablespoon Soy sauce
1 One half tablespoon Fish sauce
4 cup Chinese cabbage; shredded
3 Carrots; julienned2" long
1 One half cup Celery; thinly cut or sliced up
One half teaspoon Salt
1/8 teaspoon Pepper
1 One half cup Broth; from boiling chicken
1 pound Rice sticks; soaked in hot
water about 15 min, til
soft, then drained
1 bn Scallions; finely chopped
1 bn Cilantro; leaves chopped
Hard cooked eggs; garnish
6 Limes; cut in wedges

Bring chicken and pork to boiling in 1 One half 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 stirfry 5 minutes. Over high heat, add
cabbage, carrots, celery, salt, pepper and 1 cup of broth. Stirfry 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.