Shrimp In Lobster-Style Sauce - cooking recipe

Ingredients

1 lb large shrimp, peeled and deveined
1 garlic clove, minced
1 tablespoon preserved black bean, pounded and soaked in
1 tablespoon water
4 tablespoons oil, divided
1 tablespoon ginger, chopped fine
1 green onion, chopped fine
1/4 lb ground pork
2 tablespoons sherry wine
1 tablespoon light soy sauce
1 cup chicken stock
1 tablespoon cornstarch, dissolved in
2 tablespoons cold water
2 green onions, cut into 1 inch pieces
1 egg, beaten

Preparation

Wash shrimp and pat dry.
Mix garlic with black bean mixture in a bowl, stir well.
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).
Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
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.
Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
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.
Serve over steamed rice.