Pork & shrimp (chow gee yok har)
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Pork & shrimp (chow gee yok har)
  Pork    Shrimp    Chinese    Mushrooms  
Last updated 6/12/2012 1:18:35 AM. Recipe ID 49526. Report a problem with this recipe.
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      Title: Pork & shrimp (chow gee yok har)
 Categories: Chinese, Pork, Mushrooms, Ethnic
      Yield: 1 Servings
 
    1/4 lb Pork fillet
    1/4 lb Smithfield ham
    1/4    Fresh shrimp
      3    Chinese mushrooms
    1/2 c  Bamboo shoots
    1/2 c  Beef or chicken broth
      2 tb Soy sauce
      1 tb Hoisin sauce
      2 ts Sugar
      2 ts Cornstarch
      3 ts Water
    1/4 c  Unroasted peanuts
    1/4 c  Canned ginkgko nuts
      2 tb Oil
    1/2 ts Salt
 
  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.
  




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Recipe ID 49526 (Apr 03, 2005)

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