4 oz. boneless pork or beef
1 lg. skinned chicken breast, boned
1/2 lb. shrimp in shells
1/4 c. rice vinegar
3 tbsp. soy sauce
2 tbsp. sugar
2 tbsp. water
1 tbsp. fish sauce or soy sauce
1/2 tsp. crushed red pepper
2 tbsp. cooking oil
1/2 c. sliced green onions
2 cloves garlic, minced
1 recipe deep fried rice sticks

Deep - Fried Rice Sticks: In a large saucepan fry 6 ounces unsoaked rice sticks, a small handful at a time, in deep hot cooking oil (375 degrees) for 3-5 seconds or just until sticks puff. Remove and drain on paper towel for up to 2 hours.

Partially freeze pork or beef, slice on the bais into bite-size strips. Cut chicken into small pieces. Remove shells from shrimp and halve lengthwise cutting where the vein is located and remove. Rinse shrimp, drain and set aside with pork and chicken.

In a bowl, stir together the vinegar, soy sauce, sugar, water, fish sauce and red pepper. Set aside.

In a wok, heat 1 tablespoon oil over medium-high heat. Stir fry the green onions and garlic for 1 minute. Add shrimp, stir fry for 2-3 minutes. Remove from wok.

Add remaining oil. Add pork and chicken. Stir fry for 2-3 minutes or until no longer pink. Return shrimp mixture to wok, add the soy sauce mixture. Cook and stir over medium heat until thickened. Cover and cook an additional minute. Add 1/3 of the rice sticks, toss. Add another 1/3 of the rice sticks, toss. Heat through. Garnish with remaining rice sticks.