Pork and Shrimp (Chow Gee Yok Har)

• 1/4 pound pork fillet
• 1/4 pound ham Smithfield
• 1/4 lb shrimp fresh
• 3 each mushrooms, chinese
• 1/2 cup bamboo shoots
• 1/2 cup beef or chicken broth
• 2 tablespoons soy sauce, tamari
• 1 tablespoon hoisin sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch
• 3 teaspoons water
• 1/4 cup peanuts unroasted
• 1/4 cup ginkgo nuts canned
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt

1. Cut pork and ham into 1/2-inch cubes.
2. Wash, shell, and devein shrimp; cut into 1/2-inch cubes (or as close to this as possible).
3. Soak mushrooms in warm water for 30 minutes; drain, remove stems, and cut into 1/2-inch cubes.
4. Cut bamboo shoots into 1/2-inch cubes.
5. (If you are using diced canned shoots, use whatever size they come in.)
6. Combine broth, soy sauce, hoisin sauce, and sugar.
7. In a separate cup, combine cornstarch and water.
8. In a skillet or wok, heat oil and salt until very hot.
9. Add pork and stir-fry for 2 minutes.
10. Add shrimp and stir-fry for 1 minute.
11. Add ham, bamboo shoots, mushrooms, peanuts and gingko nuts, and stir-fry for 2 minutes.
12. Add broth mixture, mix well, cover, reduce heat to medium, and cook for 3 minutes.
13. Add cornstarch mixture, and cook and stir until thickened, about 1 minute.

pork fillet, ham, shrimp fresh, mushrooms, bamboo shoots, beef, soy sauce, hoisin sauce, sugar, cornstarch, water, peanuts, nuts, vegetable oil, salt

Taken from recipeland.com/recipe/v/pork-shrimp-chow-gee-yok-har-35579 (may not work)