Name: Pork and Shrimp (Chow Gee Yok Har)
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Chinese, Pork, Mushrooms, Ethnic	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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