1 lb raw shrimp, shelled and deveined
1/4 lb ground pork
2-3 cloves garlic, crushed
2 slices ginger
2 tblspns olive oil
1 tblspn dry sherry (optional)
1 tblspn soy sauce
1/2 tspn salt
1/2 tspn sugar
1/2 cup chicken broth
1/4 cup water
1 tblspn cornstarch
2 eggs lightly beaten
2 stalks green onion chopped
Split shrimp in half lengthwise. Add ginger and oil to a large skillet, heat until ginger turns brown, remove ginger. Add garlic and cook 1 minute. Stir in pork, sherry, soy sauce, salt and sugar. Cook, stirring constantly, for 2 minutes. Add shrimp, stir until all the shrimp turn pink and opaque. Add chicken broth and water. Combine cornstarch with 1 tblpsn water. Add to skillet. Bring to a boil, cook until thickened, 1 minute, remove from heat. Pour eggs in, stirring constantly untill well mixed. Sprinkle green onion on top and serve over hot cooked rice.
