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