Shrimp with Lobster Sauce

Ingredients

• 8 oz shrimp (21 size, or about 10 shrimp)
• 4 oz ground pork
• 2 tbsp vegetable oil
• 1 clove garlic, minced
• 1 tbsp Shaoxing wine or cooking sherry
• 1 1/2 cups low-sodium chicken stock
• 1/2 tsp sesame oil
• 1/4 tsp sugar
• 1/2 tsp salt
• Fresh-ground white pepper, to taste
• 1/2 cup frozen peas
• 2 tbsp cornstarch mixed with 2 tbsp water
• 1 egg, slightly beaten
• 1 scallion, chopped

Instructions

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. 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. 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. 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.