Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Adapted from a recipe by Ken Hom and posted by Michael Loo

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