Try this Pork and Shrimp (Chow Gee Yok Har) recipe, or contribute your own.
Suggest a better descriptionPREPARATION: 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
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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1227 | ||
Calories from Fat: 893 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 99.2g | 132 % | |
Saturated Fat 30.7g | 154 % | |
Monounsaturated Fat 50.1g | ||
Polyunsanturated Fat 14.1g | ||
Cholesterol 145.6mg | 45 % | |
Sodium 4004.7mg | 138 % | |
Potassium 1330.8mg | 35 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 38.9g | ||
Protein 41.5g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1227
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