Pork And Shrimp (chow Gee Yok Har) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Pork fillet,
2 tsp: Sugar,
1/4 lbs: Smithfield ham,
2 tsp: Cornstarch,
1/4: Fresh shrimp,
3 tsp: Water,
3: Chinese mushrooms,
1/4 cup: Unroasted peanuts,
1/2 cup: Bamboo shoots,
1/4 cup: Canned ginkgko nuts,
1/2 cup: Beef or chicken broth,
2 tbsp: Oil,
2 tbsp: Soy sauce,
1/2 tsp: Salt,
1 tbsp: Hoisin sauce,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp