Shrimp and Lobster Sauce

By txnurselaw

Ingredients

• 1 lb medium raw shrimp ( in shells)
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon toasted sesame oil
• 1/4 cup chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon dark soy sauce
• 1 tablespoon vegetable oil
• 2 tablespoons vegetable oil
• 1/2 lb ground lean pork
• 2 garlic cloves, finely chopped
• 1 teaspoon finely chopped gingerroot
• 1/2 cup chicken broth
• 2 tablespoons dry white wine
• 2 eggs, slightly beaten
• 2 green onions, chopped ( with tops)

Details

Servings 4
Adapted from chinese.food.com

Preparation

Step 1

Peel shrimp. Make a shallow cut length wise down back of each shrimp; wash out vein. Pat dry with paper towels. Toss shrimp, 1 teaspoons cornstarch, the salt and sesame oil in medium bowl. Cover and refrigerate 30 minutes.
Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
Heat wok until very hot. Add 1 Tbs. vegetable oil; tilt wok to coat side. Add shrimp; stir fry 3 minutes or until pink. Remove shrimp from wok.
Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.