Title: Pork and Shrimp (Chow Gee Yok Har)
Categories: Chinese Pork Mushroom 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.

SOURCE: ORIENTAL COOKING by Shryver

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