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
Directions
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 servings
Pork & Shrimp (Chow Gee Yok Har) Recipe brought to you by Recipe Ideas
Categories: Fish; Meat; Pork; Seafood; Shrimp
The History of Recipes
Recipes as an idea can be traced way back into ancient history, in fact as far back into history as the Egyptians, and quite possibly further than that. In practice though, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a collection of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the ancient cooks made use of a wide range of herbs and spices, including many that are still in use today for example thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices like coriander, parsley, and basil. These new culinary innovations created a torrent in manuscripts on cooking, some of which still exist in private collections. When we get to the twentieth century, recipe publications are highly popular mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. The TV revolution brought us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Pork & Shrimp (Chow Gee Yok Har) recipe.
