Pork and Shrimp (Chow Gee Yok Har)

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