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
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|Serving Size: 1 Serving (874g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 893 (73%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 1227
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