Stir-fried pork and shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Dried black mushrooms | |
| 2 | Sticks dried bean curd | |
| ¼ | pounds | Lean pork |
| ¼ | pounds | Smoked ham |
| ½ | cup | Bamboo shoots |
| ¼ | pounds | Shrimp |
| 2 | teaspoons | Sugar |
| 1 | tablespoon | Hoisin sauce |
| 2 | tablespoons | Soy sauce |
| ½ | cup | Stock |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| ¼ | cup | Canned ginkgo nuts |
| ¼ | cup | Raw peanuts |
Directions
1. Separately soak dried mushrooms and bean curd sticks.
2. Dice pork, ham, bamboo shoots, soaked mushrooms and bean curd. Shell and devein shrimp; dice if large.
3. Combine sugar, hoisin sauce, soy sauce and stock.
4. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness. Add shrimp; stir-fry ½ minute more.
5. Add ginkgo nuts, peanuts, ham, bamboo shoots, mushrooms and bean curd. Stir-fry 1 to 2 minutes more.
6. Stir in stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat, stirring several times. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .