Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Cleaned raw shrimp |
¼ pounds | Ground pork |
1 tablespoon | Dry sherry |
4 tablespoons | Oil |
4 tablespoons | Cornstarch |
2 slices | Ginger root -or- |
½ teaspoon | Ginger |
2 \N | Cloves garlic; chopped |
1 teaspoon | Salt |
¼ teaspoon | Msg |
1 \N | Egg; beaten |
2 tablespoons | Soy sauce |
¼ teaspoon | Sugar |
1½ tablespoon | Cooked black beans (optional) |
Mix shrimp with ½ tablespoon cornstarch and sherry. Set aside. Mix remaining cornstarch in ¼ cup cold water. In skillet, cook shrimp in oil, stirring constantly, for 2 minutes. Remove. Add ginger, garlic and beans to oil; stir. Add pork, salt, soy sauce, MSG, sugar and 1 cup water. Bring to boil and simmer 2 minutes. Add shrimp and egg; stir well. Serve hot over rice.
JOY YOUNG'S CHINESE RESTAURANT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .