Shrimp in Lobster-Style Sauce

This is my version of Madame Wong's "Lobster Cantonese". I came up with this when my husband asked me to cook one of his chinese restaurant favorites, 'shrimp in lobster sauce'. I know it looks like a long list of ingredients and steps but once you have all the ingredients ready, the cooking goes fast.

• Ready In: 35 mins
• Serves: 2-3

Ingredients

• 1  lb large shrimp, peeled and deveined
• 1  garlic clove, minced
• 1  tablespoon preserved black bean, pounded and soaked in
• 1  tablespoon water
• 4  tablespoons  oil, divided
• 1  tablespoon ginger, chopped fine
• 1  green onion, chopped fine
• 1⁄4 lb ground pork
• 2  tablespoons sherry wine
• 1  tablespoon light soy sauce
• 1  cup  chicken stock
• 1  tablespoon cornstarch, dissolved in
• 2  tablespoons cold water
• 2  green onions, cut into 1 inch pieces
• 1  egg, beaten

Directions

1. Wash shrimp and pat dry.
2. Mix garlic with black bean mixture in a bowl, stir well.
3. Heat 1 T. oil in a wok, add shrimp and stir-fry until color changes and they begin to curl. Remove (shrimp will be cooked again).
4. Heat 1 T. of oil in wok, add black bean mixture and stir-fry for 1 minute. Remove.
5. Heat 2 T. oil in wok, add ginger and scallion and stir-fry until there is an aroma, about 1 minute. Add pork. Stir-fry until color changes. Add 1 T. of sherry, soy sauce, black bean mixture and stock. Bring to a boil.
6. Add shrimp to meat mixture. Add 1 T. sherry. Cover and cook 3 minutes over medium heat.
7. Remove lid. Bring to boil. Thicken gravy with dissolved cornstarch. Season with salt if desired. Add scallions. Slowly pour in beaten egg. Stir-fry about 1 minute.
8. Serve over steamed rice.