Noble House Shrimp in Lobster Sauce

This dish is not really Chinese but more of an Americanized version of a Chinese dish. From a local Chinese restaurant.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 1⁄2 teaspoons cornstarch
• 2  teaspoons cooking sherry
• 1  lb medium shrimp, peeled and deveined
• 4  tablespoons  vegetable oil
• 2  garlic cloves, minced
• 1⁄4 lb ground pork
• 1  cup water
• 2  tablespoons soy sauce
• 1⁄4 teaspoon sugar
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cornstarch
• 1⁄4 cup cold water
• 1  egg, beaten

Directions

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.
3. 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.
4. 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.
5. 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.
6. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.