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Shrimp Cantonese




Source of Recipe


Internet


List of Ingredients




Yield: 4 servings

1 lb Shrimp, shelled, tailed, deveined, rinsed, and towel dried
1 Egg white beaten with 1 tsp Cornstarch
3 tb Vegetable oil
8 oz Ground pork
4 tsp Salted black beans
2 tb Garlic, minced
1 tsp Fresh ginger, minced fine
2 Scallions, minced
5 tsp Soy sauce
2 tb Dry sherry or rice wine
1/4 tsp Sugar
1/2 c Chicken broth
1 tb Cornstarch dissolved in
2 tb Cold chicken broth
1 Egg beaten with
2 tsp Sesame oil


Recipe



Beat egg white with cornstarch. Add shrimp, mix well, and refrigerate for at least 15 min or up to an hour. Stir-fry in 3 T oil just until done. Remove to a warming oven with a slotted spoon. In the same oil (if it's not too yucky) brown the pork. Add next 8 ingredients. Bring to a boil and add cornstarch-water. Return to the boil and cook until thickened. Remove pan from heat and stir in the egg; fuss with the mixture so the egg becomes thin filaments rather than a big glob in the middle of the pan. Stir in the cooked shrimp and toss with the sauce. Serve immediately. You may substitute 1 1-1/2# steamed, cut-up lobster for the shrimp to make Lobster Cantonese (or Lobster in lobster sauce). This will serve 2-3.