Shrimp and lobster sauce

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.



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, .

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