Pork and shrimp (chow gee yok har)
1 servings
Ingredients
| Quantity | 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 |
Directions
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