1. Wash shrimp and pat dry. 2. Mix garlic with black bean mixture in a bowl, stir well. 3. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again). 4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove. 5. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil. 6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat. 7. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute. 8. Serve over steamed rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
