MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pancit Bijon Guisado (Sauteed Rice Sticks)
 Categories: Meat, Seafood, Main dish, Filipino
      Yield: 10 Servings
 
      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
  
  From: Michael Loo
  Date: 04-08-96
 
MMMMM