Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

16 lg Shrimp
2 tb Cornstarch, divided
1 tb Dry sherry
1 tb Water
1/2 ts Salt
2 tb Peanut or vegetable oil,
-divided
2 Garlic cloves, minced
1 ts Minced pared ginger root
3 oz Cooked ground pork, crumbled
1 c Diagonally sliced scallions,
-divided
2 Pk instant chicken broth
-and seasoning mix
-dissolved in 1 1/2 quarts
-hot water, divided
1 tb Granulated sugar
1 tb Black bean sauce or oyster
-sauce
2 Eggs, lightly beaten
2 c Cooked long-grain rice (HOT)

Shell and devein shrimp, leaving tail "feathers" on. In large glass or
stainless-steel bowl combine 1 tablespoon cornstarch with the sherry,
water and salt, mixing to dissolve cornstarch; add shrimp and toss to
coat. Let stand at room temperature for 20 minutes. In 12-inch
nonstick skillet or a wok heat 1 tablespoon oil over high heat; add
shrimp and sherry mixture and cook, stirring quickly and frequently,
until shrimp barely turn pink. Remove shrimp from pan and set aside.
In same pan heat remaining tablespoon oil; add garlic and ginger and
stir-fry briefly (BE CAREFUL NOT TO BURN). Add pork and stir to
combine; add 3/4 cup scallions, all but 2 tablespoons dissolved broth
mix, and the sugar and black bean (or oyster) sauce and bring to a
boil. Reduce heat to low and return shrimp to pan.

In cup or small bowl dissolve remaining tablespoon cornstarch in
remaining 2 tablespoons dissolved broth mix; add to shrimp mixture
and, stirring constantly, return mixture to a boil. Reduce heat and
let simmer for 1 minute. Gradually stir in eggs, stirring just until
eggs have set; remove from heat. Arrange hot rice on serving plate,
spoon shrimp mixture onto rice, and sprinkle with remaining 1/4 cup
scallions.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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