| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 6 | Servings |
INGREDIENTS
| 3 | Dried black mushrooms | |
| 2 | Sticks dried bean curd | |
| 1/4 | lb | Lean pork |
| 1/4 | lb | Smoked ham |
| 1/2 | c | Bamboo shoots |
| 1/4 | lb | Shrimp |
| 2 | t | Sugar |
| 1 | T | Hoisin sauce |
| 2 | T | Soy sauce |
| 1/2 | c | Stock |
| 3 | T | Oil |
| 1/2 | t | Salt |
| 1/4 | c | Canned ginkgo nuts |
| 1/4 | c | Raw peanuts |
INSTRUCTIONS
Separately soak dried mushrooms and bean curd sticks. Dice pork, ham, bamboo shoots, soaked mushrooms and bean curd. Shell and devein shrimp; dice if large. Combine sugar, hoisin sauce, soy sauce and stock. Heat oil. Add salt, then pork, and stir-fry until it loses its pinkness. Add shrimp; stir-fry 1/2 minute more. Add ginkgo nuts, peanuts, ham, bamboo shoots, mushrooms and bean curd. Stir-fry 1 to 2 minutes more. Stir in stock mixture and heat quickly. Cook, covered, 3 to 4 minutes over medium heat, stirring several times. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 109
Total Fat: 12.4g
Cholesterol: 46.7mg
Sodium: 943.9mg
Potassium: 250mg
Carbohydrates: 7.5g
Fiber: 1.5g
Sugar: 2.9g
Protein: 12.8g