Shrimp with Lobster Sauce

Instructions

1. 1

   Peel and devein the shrimp. Boil 2 cups of water in a large wok 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. 2

   Wash your wok and place it over medium-high heat. Add the vegetable oil, garlic, ground pork, and shrimp and stir-fry for 10–20 seconds. Add the wine and stir-fry for another 10 seconds. Add the chicken stock, sesame oil, sugar, salt, and white pepper. Stir in the peas.

3. 3

   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.

4. 4

   Spread the slightly beaten egg and scallion across the mixture and let it simmer for 5 seconds. Use your spatula to fold the egg into the sauce with a few strokes. Serve over white rice.