1
lb. Jumbo shrimp (21-25 per-pound)
1
tb. Fermented black beans
2
Garlic cloves, minced
1
Quarter-sized slice fresh-ginger, peeled, minced
1
tablespoon rice wine, or dry sherry
2
tablespoon Peanut or corn oil
1/2
teaspoon Salt
6
oz. Ground pork
1
small Onion, cut into 1-inch cubes
1
Bell pepper, cut into 1-inch cubes
1/2
teaspoon Sugar
Big
pinch white pepper
1/2
tablespoon Light soy sauce
3/4
cup Chicken stock
2
teaspoon Cornstarch, blended with: 1 tb Water
1
large Egg, lightly beaten
1
Green onion, chopped
1
teaspoon sesame oil
Shell
and de-vein the shrimp. Butterfly shrimp by
slicing
them down the length of the back, stopping
just
above the tail. Rinse with cold water and blot dry.
Cover
the black beans with lukewarm water; let soak
for
5 minutes. Drain. Combine with the minced garlic
and
ginger; gently crush into a paste. Mix in the
wine;
set aside.
Place
a wok over medium-high heat. When hot, drizzle
in
half of the oil. Add the shrimp and stir-fry until
they
begin to curl and turn bright orange, about 1
minute.
Remove to a dish and keep warm.
Reheat
wok over medium heat; add remaining tablespoon
of
oil and the salt. Add the black bean paste and
saute
a few seconds until it becomes aromatic.
Increase
heat to medium-high. Add the pork and
stir-fry
until the morsels are no longer pink, about 3
minutes.
Add
onions, peppers, sugar, white pepper and soy
sauce;
toss together until the vegetables begin to
soften,
about 1 minute. Add the stock and keep tossing
until
it comes to a boil.
Stir
the cornstarch mixture to recombine, then drizzle
into
the center of the work, stirring constantly,
until
mixture thickens, about 20 seconds.
Turn
off the heat and slowly stir in the beaten egg to
combine
the mixture into a creamy sauce. return the
shrimp
to sauce, add the green onions and swirl in the
sesame oil.