Ingredients

The following ingredients have 2 Servings
  • 8 oz. shrimp ((21 size, or about 10 shrimp; 225g))
  • 4 oz. ground pork ((110g))
  • 2 tablespoons vegetable oil
  • 1 clove garlic ((minced))
  • 1 tablespoon Shaoxing wine ((or cooking sherry))
  • 1 1/2 cups low sodium chicken stock
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • fresh ground white pepper ((to taste))
  • ½ cup frozen peas
  • 2 tablespoons cornstarch ((mixed into a slurry with 2 tablespoons water))
  • 1 egg ((beaten slightly))
  • 1 scallion ((chopped))

Instruction

  • Peel and devein the shrimp. Boil 2 cups of water in a large wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
  • Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.
  • Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
  • Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.