Shrimp Cantonese

• 3 or 4 Tbsp. oil
• 1/2 tsp. salt
• 1 whole clove garlic
• 1 lb. medium shrimp, shelled and cleaned (may use lobster or crab instead)
• 1/2 lb. pork, ground
• 1 1/2 c. chicken broth
• dash of pepper
• 1 tsp. sugar
• 2 tsp. soy sauce
• 2 tsp. cooking sherry
• 1 Tbsp. cornstarch, mixed with 2 Tbsp. water
• 1 egg, slightly beaten
• 1/2 tsp. sesame oil
• 2 to 3 green onions, chopped

1. Heat oil in frying pan or wok until hot.
2. Add salt and garlic. Cook for 1 minute being careful not to let garlic burn.
3. Add shrimp.
4. Remove shrimp as soon as they turn pink in color.
5. Remove and discard garlic.
6. Add ground pork to pan and cook until pork is white in color.
7. Add chicken broth, pepper, sugar, soy sauce and sherry.
8. Stir and let come to a boil.
9. Return shrimp to pan; stir-fry to mix.
10. Add cornstarch mixture to thicken gravy.
11. Pour beaten egg over shrimp and stir-fry just until egg is set.
12. Stir in sesame oil.
13. Sprinkle cut green onions on top and serve over rice.

oil, salt, clove garlic, shrimp, pork, chicken broth, pepper, sugar, soy sauce, cooking sherry, cornstarch, egg, sesame oil, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=957264 (may not work)