Pork and Shrimp (Chow Gee Yok Har)

Ingredients

Directions

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.

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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.