1 lb jumbo shrimp (21-25 per pound)
1 tablespoon fermented black beans
2 garlic cloves, minced
1 quarter-sized slice fresh ginger, p; eeled, minced
1 tablespoon shao hsing rice wine, or dry sherry
2 tablespoon peanut or corn oil
1/2 teaspoon salt
6 oz ground pork butt
1 small onion, cut into 1-inch cubes
1 bell pepper, cut into 1-inch cubes
1/2 teaspoon sugar
1 big pinch white pepper
1/2 tablespoon light soy sauce
3/4 cup chicken stock
2 teaspoon cornstarch, blended with i tablespo; on water
1 large egg, lightly beaten
1 green onion, chopped
1 teaspoon asian sesame oil
SHRIMP IN CHINESE LOBSTER SAUCE
Shell and de-vein the shrimp. Butterfly shrimp by slicing them down the length of the back, stopping just above the tail. Rinse with cold water and blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes. Drain. Combine with the minced garlic and ginger; gently crush into a paste. Mix in the wine; set aside.
Place a wok over medium-high heat. When hot, drizzle in half of the oil. Add the shrimp and stir-fry until they begin to curl and turn bright orange, about 1 minute. Remove to a dish and keep warm.
Reheat wok over medium heat; add remaining tablespoon of oil and the salt. Add the black bean paste and saute a few seconds until it becomes aromatic. Increase heat to medium-high. Add the pork and stir-fry until the morsels are no longer pink, about 3 minutes.
Add onions, peppers, sugar, white pepper and soy sauce; toss together until the vegetables begin to soften, about 1 minute. Add the stock and keep tossing until it comes to a boil.
Stir the cornstarch mixture to recombine, then drizzle into the center of the work, stirring constantly.
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