Shrimp In Lobster Sauce

• 1/2 to 1 lb. ground pork
• 1 Tbsp. chopped celery
• salt and pepper as desired
• 2 Tbsp. oil
• 1 to 2 cloves crushed garlic
• 1 to 2 lb. raw butterflied shrimp
• 1 1/2 c. chicken broth
• 1 beaten egg
• 3 Tbsp. cornstarch
• 3 Tbsp. cold water
• 1 Tbsp. soy sauce
• 2 scallions (green tops included)

1. Put 2 tablespoons of oil in a hot skillet.
2. Combine pork, celery, garlic and seasonings; cook about 5 minutes.
3. Add shrimp and saute until pink (5 to 8 minutes).
4. Add chicken stock and cook 10 minutes.
5. Thicken with blended cornstarch, water and soy sauce, stirring.
6. Add beaten egg to bubbling mixture in slow steady stream.
7. Top with sliced scallions.
8. Serve over rice.

ground pork, celery, salt, oil, garlic, butterflied shrimp, chicken broth, egg, cornstarch, cold water, soy sauce, scallions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=859738 (may not work)