Ingredients 8 oz. shrimp (21 size, or about 10 shrimp; 225g)
4 oz. ground pork (110g)
2 tablespoons vegetable oil
1 clove garlic (minced)
1 tablespoon Shaoxing wine (or dry sherry)
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon msg
1/8 teaspoon white pepper
½ cup frozen peas
2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
1 egg (beaten slightly)
1 scallion (chopped)
Instructions
1. Peel and devein the shrimp. Boil 2 cups of water in a large wok or pot and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
2. Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds.
3. Add the wine and stir-fry for another 10 seconds.
4. Add the chicken stock, sesame oil, sugar, salt, and white pepper.
5. Stir in the peas.
6. Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
7. Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
4 oz. ground pork (110g)
2 tablespoons vegetable oil
1 clove garlic (minced)
1 tablespoon Shaoxing wine (or dry sherry)
1 1/2 cups low sodium chicken stock
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon msg
1/8 teaspoon white pepper
½ cup frozen peas
2 tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
1 egg (beaten slightly)
1 scallion (chopped)
Instructions
1. Peel and devein the shrimp. Boil 2 cups of water in a large wok or pot and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a quick rinse. This will give you a much clearer, cleaner sauce.
2. Wash your wok and place over medium high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10-20 seconds.
3. Add the wine and stir-fry for another 10 seconds.
4. Add the chicken stock, sesame oil, sugar, salt, and white pepper.
5. Stir in the peas.
6. Once the mixture comes to a simmer, stir in the cornstarch slurry a little bit at a time. Let the mixture bubble and thicken. It should be able to coat a spoon, but it shouldn’t have a gloopy consistency. If it gets too thick, add a little more chicken stock. If it’s too thin, add more slurry.
7. Spread the slightly beaten egg and scallion across the mixture and let simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.
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