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Cantonese Shrimp and Pork




Source of Recipe


Rhonda G


List of Ingredients




Cantonese Shrimp and Pork


2 tablespoons vegetable oil
3/4 pound lean ground pork
1 pound medium shrimp, peeled, deveined
3 green onions, chopped
1 clove garlic, minced
1 piece (1-inch long) ginger root, minced
1-1/2 cups low-sodium chicken broth
1 tablespoon each: soy sauce, rice wine vinegar, sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water
1 tablespoon salted Asian black beans or 2 tablespoons oyster sauce
2 eggs, beaten
Salt, freshly ground pepper


Recipe




Heat 1 tablespoon of the oil in a skillet or wok over high heat.

Add pork; stir-fry until no longer pink, about 6 minutes.

Remove with a slotted spoon; set aside.

Add shrimp to pan; stir-fry until shrimp are pink, about 4 minutes.

Remove with a slotted spoon; set aside.

Add remaining oil, green onions, garlic and ginger.

Cook 1 minute, stirring.

Remove with a slotted spoon; set aside.

Pour chicken broth, soy sauce, rice wine vinegar, sesame oil and sugar into skillet.

Dissolve cornstarch in 1 tablespoon warm water; stir into broth mixture.

Add black beans.

Stir together; heat until mixture thickens, about 2 minutes.

Stir in beaten eggs, pork and shrimp.

Stir-fry 2 minutes.

Season to taste with salt and pepper.