Pancit bijon guisada (sauteed rice stick noodles)

8 servings

Ingredients

Quantity Ingredient
1 pounds Skinless chicken breasts
1 pounds Lean pork, fat trimmed
¼ cup Vegetable oil
3 Cloves Garlic, minced
½ pounds Medium shrimp, shelled and
Deveined
3 tablespoons Soy sauce
1½ tablespoon Fish sauce (sold at Asian
Grocery stores)
4 cups Shredded chinese (napa)
Cabbage
3 Carrots, cut into thin
Stris abput 2 inches long
1½ cup Celery, thinly sliced
½ teaspoon Salt
⅛ teaspoon Pepper
1½ Broth chicken or pork boiled
In (see below)
2 (7 oz) packages (or up to 1
Lb) rice sticks (Available
At Asian grocery stores or
Some supermarkets), soaked
In hot water for about 15
Minutes, or until soft, then
Drained
1 bunch Scallions, finely chopped
1 bunch Fresh Cilantro, leaves
Chopped
Hard cooked eggs sliced for
Garnish
6 Limes, cut into wedges

Directions

Instructions:

1. Bring chicken and pork to boil in 1½ 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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