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  Pork & shrimp (chow gee yok har)
 
Yield: 1 Servings
 
1/4 lb Pork fillet      1/4 lb Smithfield ham
1/4 Fresh shrimp      3 Chinese mushrooms
1/2 c Bamboo shoots      1/2 c Beef or chicken broth
2 tb Soy sauce      1 tb Hoisin sauce
2 ts Sugar      2 ts Cornstarch
3 ts Water      1/4 c Unroasted peanuts
1/4 c Canned ginkgko nuts      2 tb Oil
1/2 ts Salt
 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

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