Shrimp and Lobster Sauce

• 3 tablespoons peanut oil
• 3 garlic cloves, large, finely chopped
• 2 tablespoons black beans, Chinese, rinsed, finely chopped, and mixed with the garlic
• 1 onion, large white cut into 2-inch strips
• 6 green onions, cut into 1-inch pieces
• 2 lbs shrimp, Large, peeled, de-veined, butterflied, rinsed, and patted dry
• 14 lb pork, ground lean
• 16 ounces chicken broth
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon Accent seasoning, MSG (optional)
• 2 tablespoons oyster sauce
• 1 teaspoon black pepper
• 3 tablespoons cornstarch, mixed with water to form a paste
• 2 eggs, large

1. In a wok or large skillet heat the peanut oil.
2. Next saute the black bean/garlic mixture for a minute.
3. Add all of the onions while continually stirring.
4. Once the onions are a little translucent, add the shrimp and pork (while stirring).
5. Add the chicken broth and let it come to a simmer.
6. Add the salt, sugar, accent, soy sauce, oyster sauce, and black pepper.
7. Let it all come to a simmer .
8. Slowly add the cornstarch mixture until desired consistency is reached.
9. Thoroughly stir all of the mixture.
10. Pour the beaten eggs in thin stream in a circular motion from the outside to the middle of the wok or skillet.
11. This allows for even distribution throughout.
12. Let cook for a minute or two (until the eggs get firm).
13. Remove from the heat into a serving bowl.

peanut oil, garlic, black beans, onion, green onions, shrimp, pork, chicken broth, salt, sugar, accent seasoning, oyster sauce, black pepper, cornstarch, eggs

Taken from www.food.com/recipe/shrimp-and-lobster-sauce-431113 (may not work)