1-First Steps: Prepping and Cooking Proteins: Heat 2 tablespoons of neutral-flavored oil in a large wok over medium-high heat until it smokes lightly. Add the 8 ounces of pork, season with salt and pepper, and stir-fry for 3 to 4 minutes until browned and cooked through, then set it aside. Next, add 1 tablespoon of oil, include the 1 pound of chicken thighs, season again, and cook without stirring for 2 to 3 minutes before stirring for another 3 to 4 minutes until browned.

2-First Steps: Prepping and Cooking Proteins: Set the chicken aside with the pork to build layers of flavor. This method ensures juicy, well-seared meats that enhance the overall dish.

3-Building Aromatics and Veggies: Using the leftover fat, add the 1 medium julienned yellow onion, season with salt, and cook over low to medium heat for 10 to 12 minutes until browned and tender. Stir in the 7 to 8 finely minced garlic cloves for 30 to 45 seconds, then mix in the optional ½ teaspoon of ground achiote powder if desired.

4-Building Aromatics and Veggies: Set this aside with the meats. Increase heat to high, add the remaining oil, and stir-fry the 2 medium julienned carrots (about 1 cup), 2 celery ribs sliced on a bias (about 1 cup), 1 cup of thinly sliced sugar snap peas, and 4 cups of green cabbage cut into 1-inch pieces for 90 seconds, seasoning lightly with salt.

5-Simmering and Combining: Over medium heat, add 3 tablespoons of oyster sauce, ½ teaspoon of granulated sugar, 3 tablespoons of soy sauce, the optional 1 to 2 teaspoons of fish sauce, and 4 cups of chicken stock to the wok, bringing it to a simmer. Add the 8 ounces of vermicelli noodles and cook, stirring constantly, for 3 to 4 minutes until they absorb the liquid and become tender.

6-Simmering and Combining: Finally, return the cooked meat, aromatics, and vegetables to the wok and toss to combine. Serve immediately, garnished with lemon or lime juice and sliced green onions if you like. For more ideas on stir-fries, explore our cashew chicken recipe for complementary techniques.