• 4servings
  • 15minutes
  • 309calories

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Ingredients Jump to Instructions ↓

  1. 1 1/2 teaspoons cornstarch

  2. 2 teaspoons cooking sherry

  3. 1 pound medium shrimp - peeled and deveined

  4. 4 tablespoons vegetable oil

  5. 2 cloves garlic, minced

  6. 1/4 pound ground pork

  7. 1 cup water

  8. 2 tablespoons soy sauce

  9. 1/4 teaspoon sugar

  10. 1/2 teaspoon salt

  11. 1 1/2 tablespoons cornstarch

  12. 1/4 cup cold water

  13. 1 egg, beaten

Instructions Jump to Ingredients ↑

  1. In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.

  2. Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.

  3. Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.


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