Pork And Shrimp (chow Gee Yok Har)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chinese, Ethnic, Mushrooms, Pork | 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 | T | Soy sauce |
| 1 | T | Hoisin sauce |
| 2 | t | Sugar |
| 2 | t | Cornstarch |
| 3 | t | Water |
| 1/4 | c | Unroasted peanuts |
| 1/4 | c | Canned ginkgko nuts |
| 2 | T | Oil |
| 1/2 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 890
Calories From Fat: 701
Total Fat: 78.3g
Cholesterol: 120mg
Sodium: 3606.1mg
Potassium: 397.4mg
Carbohydrates: 26.2g
Fiber: 1.7g
Sugar: 14.5g
Protein: 20.9g