Ingredients
- 1 egg white
- 2 teaspoons plus 1 tablespoon cornstarch
- 1 ½ teaspoons salt
- 1 tablespoon Asian sesame oil
- ¾ teaspoon freshly ground white pepper
- 1 pound medium shrimp, shelled and deveined
- 1 ½ tablespoons minced fresh ginger
- 2 teaspoons finely chopped garlic
- 1 ½ tablespoons coarsely chopped Chinese fermented black beans
- 1 ½ tablespoons rice wine or dry sherry
- 1 tablespoon light (thin) soy sauce
- 2 teaspoons dark soy sauce
- 2 teaspoons sugar
- ½ cup low-salt chicken broth
- 1 ½ tablespoons peanut oil
- ½ pound fatty ground pork
- 1 egg, beaten
- 2 tablespoons finely chopped scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
398 calories; 22 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 37 grams protein; 269 milligrams cholesterol; 1690 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Combine the egg white, the 2 teaspoons cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sesame oil and 1/2 teaspoon of the white pepper in a bowl. Rinse and dry the shrimp, add them to the bowl and mix. Refrigerate for 20 minutes.
- Bring 2 cups water to a boil. Remove from heat, add the shrimp mixture and stir vigorously to separate them. When the shrimp turn white, in about 2 minutes, drain them in a colander; discard the liquid.
- Dissolve the remaining cornstarch in 2 tablespoons cold water, and set aside. Combine the ginger, garlic and black beans in a dish. In another dish, combine the wine, soy sauces, sugar, broth and the remaining salt, sesame oil and white pepper.
- Place a wok or skillet over high heat. When it is hot, add the peanut oil, and when it starts to smoke, toss in the ginger mixture, and stir-fry for 30 seconds. Add the pork and stir-fry, breaking it up, until it loses its pinkness, about 2 minutes. Add the wine mixture, and bring to a simmer. Stir in the dissolved cornstarch, then fold in the shrimp, cooking everything for about 1 minute. Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.
- Garnish with scallions, and serve.
Dining and Cooking