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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|Serving Size: 1 Serving (468g)|
|Recipe Makes: 10|
|Calories from Fat: 298 (68%)|
|Amt Per Serving||% DV|
|Total Fat 33.1g||44 %|
|Saturated Fat 10.8g||54 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 109.1mg||34 %|
|Sodium 774.6mg||27 %|
|Potassium 715.6mg||19 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 14.1g|
|Protein 21.3g||30 %|
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Calories per serving: 441
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