Recipe - Stir-Fried Pork And Shrimp

3 Dried black mushrooms
2 Sticks dried bean curd
One fourth pound Lean pork
One fourth pound Smoked ham
One half cup Bamboo shoots
One fourth pound Shrimp
2 teaspoon Sugar
1 tablespoon Hoisin sauce
2 tablespoon Soy sauce
One half cup Stock
3 tablespoon Oil
One half teaspoon Salt
One fourth cup Canned ginkgo nuts
One fourth cup Raw peanuts

1. Separately soak dried mushrooms and bean curd sticks.

2. Dice pork, ham, bamboo shoots, soaked mushrooms and bean curd. Shell
and devein shrimp; dice if large.

3. Combine sugar, hoisin sauce, soy sauce and stock.

4. Heat oil. Add salt, then pork, and stirfry until it loses its
pinkness. Add shrimp; stirfry One half minute more.

5. Add ginkgo nuts, peanuts, ham, bamboo shoots, mushrooms and bean
curd. Stirfry 1 to 2 minutes more.

6. Stir in stock mixture and heat quickly. Cook, covered, 3 to 4 minutes
over medium heat, stirring several times. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.