Pork and shrimp (chow gee yok har)

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.


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