Pork And Shrimp (Chow Gee Yok Har)
chinese, mushrooms, pork
1/4 lb pork fillet
1/4 lb smithfield ham
1/4 fresh shrimp
3 chinese mushrooms
1/2 cup bamboo shoots
1/2 cup beef or chicken broth
2 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoon sugar
2 teaspoon cornstarch
3 teaspoon water
1/4 cup unroasted peanuts
1/4 cup canned ginkgko nuts
2 tablespoon oil
1/2 teaspoon salt
PREPARATION: Cut pork and ham into 1/2-inch cubes. Wash, shell, and devein shrimp; cut into 1/2-inch cubes (or as close to this as possible). Soak mushrooms in warm water for 30 minutes; drain, remove stems, and cut into 1/2-inch cubes. Cut bamboo shoots into 1/2-inch cubes. (If you are using diced canned shoots, use whatever size they come in.) Combine broth, soy sauce, hoisin sauce, and sugar. In a separate cup, combine cornstarch and water.
COOKING: In a skillet or wok, heat oil and salt until very hot. Add pork and stir-fry for 2 minutes. Add shrimp and stir-fry for 1 minute. Add ham, bamboo shoots, mushrooms, peanuts and gingko nuts, and stir-fry for 2 minutes. Add broth mixture, mix well, cover, reduce heat to medium, and cook for 3 minutes. Add cornstarch mixture, and cook and stir until thickened, about 1 minute.
SOURCE: ORIENTAL COOKING by Shryver
Yield: 1 servings