Pork & Shrimp (Chow Gee Yok Har) Recipe


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Pork & Shrimp (Chow Gee Yok Har) Recipe from the Recipes 4U Collection

 

Pork & Shrimp (Chow Gee Yok Har) Recipe

Recipe Ingredients

1/4 lb pork fillet
1/4 lb smithfield ham
1/4 fresh shrimp
3 chinese mushrooms
1/2 cup bamboo shoots
1/2 cup beef or chicken broth
2 tbsp soy sauce
1 tbsp hoisin sauce
2 tsp sugar
2 tsp cornstarch
3 tsp water
1/4 cup unroasted peanuts
1/4 cup canned ginkgko nuts
2 tbsp oil
1/2 tsp salt

Recipe Preparation

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

 

 

Servings: 1

 

 

 

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This Pork & Shrimp (Chow Gee Yok Har) Recipe is one of our Meat Recipes, which are collected from visitor submissions and public domain sources. It goes without saying that, as there are more than 50,000 recipes in the cookbook it is impossible to test every recipe, so please take care, and double check everything before cooking that special meal and plan carefully. If a recipe appears to be wrong, please let us know.


 

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