Lemon wedges
1 chicken breast, skin removed, boiled and shredded, save broth
1/2 lb. med. shrimp, shelled, deveined and split into 2
4 garlic cloves, minced
1 med. onion, sliced
1/2 med. cabbage, sliced fine
3 med. carrots, finely sliced
2 stalks celery, sliced crosswise
1 c. fresh green beans, French cut
4 hard cooked eggs, sliced
5 stalks scallions, sliced thin
1/4 c. vegetable oil
2 tbsp. soy sauce
Salt and pepper to taste
MSG (optional)
1 pkg. (1 lb.) rice sticks, soaked in water for 10 min. and drained

Heat oil on medium heat. Brown garlic. Add onions followed by shrimp. Saute for 3 minutes. Add chicken, soy sauce, salt and pepper. Add carrots, celery and green beans. Stir fry for 2 more minutes or until tender. Add cabbage, stir fry for 2 minutes. Remove to dish.

In the same skillet, boil the chicken broth. Add soy sauce, salt and pepper. Add rice sticks. Cook over low heat for 3 minutes, adding more broth if necessary. Add half of chicken vegetable mixture. Mix well cooking for 3-5 more minutes. Transfer to serving dish. Garnish with boiled eggs, scallions and lemon wedges.