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Pancit Bijon Guisado (Sauteed Rice Sticks)

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      Title: PANCIT BIJON GUISADO (SAUTEED RICE STICKS)
 Categories: Meats, Seafood, Main dish
      Yield: 10 Servings
 
      1 lb Skinless chicken breasts
      1 lb Lean pork, fat trimmed
    1/4 c  Vegetable oil
      3    Cloves 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 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 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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