Pork and Shrimp (Chow Gee Yok Har)

Pork and Shrimp (Chow Gee Yok Har) Ingredients

1/4 lb Pork fillet	2 ts Sugar
1/4 lb Smithfield ham	2 ts Cornstarch
1/4 Fresh shrimp	3 ts Water
3 Chinese mushrooms	1/4 c Unroasted peanuts
1/2 c Bamboo shoots	1/4 c Canned ginkgko nuts
1/2 c Beef or chicken broth	2 tb Oil
2 tb Soy sauce	1/2 ts Salt
1 tb Hoisin sauce

Instructions for Pork and Shrimp (Chow Gee Yok Har)

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ShrimpCuisine: Chinese

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