← All recipes

Pork And Shrimp (chow Gee Yok Har)

Pork And Shrimp (chow Gee Yok Har) comes together with Pork Fillet, Smithfield Ham, Fresh Shrimp, Chinese Mushrooms, and Bamboo Shoots. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1/4 lb
• 1/4 lb
• 1/4
• 3
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tbsp
• 2 tsp
• 2 tsp
• 3 tsp
• 1/4 cup
• 1/4 cup
• 2 tbsp
• 1/2 tsp

Method (preview)

1. 1

   PREPARATION: Cut pork and ham into 1/2-inch cubes.

2. 2

   Wash, shell, and devein shrimp; cut into 1/2-inch cubes (or as close to this as possible).

3. 3

   Soak mushrooms in warm water for 30 minutes; drain, remove stems, and cut into 1/2-inch cubes.

4. 4

   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.

5. 5

   In a separate cup, combine cornstarch and water.

6. 6

   COOKING: In a skillet or wok, heat oil and salt until very hot.

7. 7

   Add pork and stir-fry for 2 minutes.

8. 8

   Add shrimp and stir-fry for 1 minute.

9. 9

   Add ham, bamboo shoots, mushrooms, peanuts and gingko nuts, and stir-fry for 2 minutes.

10. 10

    Add broth mixture, mix well, cover, reduce heat to medium, and cook for 3 minutes.

11. 11

    Add cornstarch mixture, and cook and stir until thickened, about 1 minute.