Pork & Shrimp (Chow Gee Yok Har)
Yield
1 servingPrep
10 minCook
10 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
pork fillet
|
* |
| ¼ | pound |
ham
Smithfield |
|
| ¼ | lb |
shrimp
fresh |
*
|
| 3 | each |
mushrooms, chinese
|
*
|
| ½ | cup |
bamboo shoots
|
|
| ½ | cup |
beef
or chicken broth |
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
hoisin sauce
|
|
| 2 | teaspoons |
sugar
|
|
| 2 | teaspoons |
cornstarch
|
|
| 3 | teaspoons |
water
|
|
| ¼ | cup |
peanuts
unroasted |
|
| ¼ | cup |
ginkgo nuts
canned |
* |
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
pork fillet
|
* |
| 113.4 | g |
ham
Smithfield |
|
| 0.3 | lb |
shrimp
fresh |
*
|
| 3 | each |
mushrooms, chinese
|
*
|
| 118 | ml |
bamboo shoots
|
|
| 118 | ml |
beef
or chicken broth |
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
hoisin sauce
|
|
| 1E+1 | ml |
sugar
|
|
| 1E+1 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 59 | ml |
peanuts
unroasted |
|
| 59 | ml |
ginkgo nuts
canned |
* |
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
Directions
Cut pork and ham into ½-inch cubes.
Wash, shell, and devein shrimp; cut into ½-inch cubes (or as close to this as possible).
Soak mushrooms in warm water for 30 minutes; drain, remove stems, and cut into ½-inch cubes.
Cut bamboo shoots into ½-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.
