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1 serving
suggest servings
| 1/4 | pound | pork fillet | |
| 1/4 | pound | ham | Smithfield |
| 1/4 | lb | shrimp | fresh |
| 3 | each | mushrooms, chinese | |
| 1/2 | cup | bamboo shoots | |
| 1/2 | cup | beef | or chicken broth |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | hoisin sauce | |
| 2 | teaspoons | sugar | |
| 2 | teaspoons | cornstarch | |
| 3 | teaspoons | water | |
| 1/4 | cup | peanuts | unroasted |
| 1/4 | cup | ginkgo nuts | canned |
| 2 | tablespoons | vegetable oil | |
| 1/2 | teaspoon | salt |
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.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1124mg | 47% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 5% |
| Sugars 4.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall....
This is the best dish ever! I added a few (about 10 slices) of jalepeno peppers to the chicken/butter/cajun seasoning mixture to give it a little kick, I ate the whole batch myself over a weekend, can't wait to make it for sharing :)
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