Recipe - Chinese Shrimp In Chinese Lobster Sauce

INGREDIENTS
1 pound Jumbo shrimp (2125 per;
pound)
1 tablespoon Fermented black beans
2 Garlic cloves; minced
1 Quartersized slice fresh;
ginger, peeled, minc
1 tablespoon Shao Hsing rice wine; or dry
2 tablespoon Peanut or corn oil
One half teaspoon Salt
6 ounce Ground pork butt
1 small Onion; cut into 1inch cube
1 Bell pepper; cut into 1inch
One half teaspoon Sugar
Big pinch white pepper
One half tablespoon Light soy sauce
Three fourths cup Chicken stock
2 teaspoon Cornstarch; blended with I
Water
1 lg Egg; lightly beaten
1 Green onion; chopped
1 teaspoon Asian sesame oil

Serves SHRIMP IN CHINESE LOBSTER SAUCE INSTRUCTIONS:

Shell and devein 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 mediumhigh heat. When hot, drizzle in half of the oil.
Add the shrimp and stirfry 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 mediumhigh. Add the pork and stirfry 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 mixt TBBS v2.1/NM ! Origin:
G.A.D.M. 4lines TBBS Hayward,CA.(510) 5813019 (1:215/208)

Posted to EATL Digest 29 Sep 96

Date: Mon, 30 Sep 1996 16:46:07 0500

From: LD Goss ldgoss@METRONET.COM