by Anne Carter
New Recipe
PREP TIME - 10minutes COOK TIME - 15minutes ADDITIONAL TIME - 10minutes TOTAL TIME - 35minutes COURSE - Main Course CUISINE - Chinese SERVINGS - 4 CALORIES - 200 kcal
– Medium bowl – Wok or large skillet – Slotted Spoon – Small bowl for mixing sauces – Whisk
– 1,1/2 tsp cornstarch – 1 pound medium shrimp – peeled and deveined – 2 cloves garlic, minced – 1 cup water – 1/4 tsp sugar – 1/4 cup cold water – 1 large egg, beaten
– 2 tsp cooking sherry – 1/4 cup vegetable oil – 1/4 pound ground pork – 2 tbsp soy sauce – 1/2 tsp salt
– Dissolve cornstarch in sherry, then coat shrimp and set aside. – Stir-fry shrimp until pink, then remove and set aside. – Stir-fry garlic, then add ground pork and cook until no longer pink. – Mix water, soy sauce, sugar, and salt, then pour into the wok and simmer.
– Whisk cornstarch with cold water, then add to the wok along with shrimp. – Simmer until sauce thickens, then drizzle beaten egg into the wok while stirring. – Serve immediately and enjoy!