Shrimp In Lobster-Style Sauce

• 1 lb large shrimp, peeled and deveined
• 1 garlic clove, minced
• 1 tablespoon preserved black bean, pounded and soaked in
• 1 tablespoon water
• 4 tablespoons oil, divided
• 1 tablespoon ginger, chopped fine
• 1 green onion, chopped fine
• 1/4 lb ground pork
• 2 tablespoons sherry wine
• 1 tablespoon light soy sauce
• 1 cup chicken stock
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons cold water
• 2 green onions, cut into 1 inch pieces
• 1 egg, beaten

1. Wash shrimp and pat dry.
2. Mix garlic with black bean mixture in a bowl, stir well.
3. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
5. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
7. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
8. Serve over steamed rice.

shrimp, garlic, preserved black bean, water, oil, ginger, green onion, ground pork, sherry wine, soy sauce, chicken stock, cornstarch, cold water, green onions, egg

Taken from www.food.com/recipe/shrimp-in-lobster-style-sauce-68020 (may not work)