astray recipes: Pork & shrimp (chow gee yok har)

Categories: Chinese; Pork; Mushrooms; Ethnic
Yield: 1 Servings

Measure	Ingredient
¼ pounds	Pork fillet
¼ pounds	Smithfield ham
¼	Fresh shrimp
3	Chinese mushrooms
½ cup	Bamboo shoots
½ cup	Beef or chicken broth
2 tablespoons	Soy sauce
1 tablespoon	Hoisin sauce
2 teaspoons	Sugar
2 teaspoons	Cornstarch
3 teaspoons	Water
¼ cup	Unroasted peanuts
¼ cup	Canned ginkgko nuts
2 tablespoons	Oil
½ teaspoon	Salt

PREPARATION: Cut pork and ham into ½-inch cubes. Wash, shell, and devein shrimp; cut into ½-inch cubes (or as close to this as possible). Soak mushrooms in warm water for 30 minutes; drain, remove stems, and cut into ½-inch cubes. Cut bamboo shoots into ½-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

pork & shrimp (chow gee yok har)