Pork & Shrimp (Chow Gee Yok Har)

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.