Ingredients

• 1 lb medium shrimp
• 1 tablespoon cornstarch
• 3 cloves garlic
• 1 tablespoon salted fermented black beans
• 3 tablespoons oil
• 6 slices gingerroot, ¼ inch thick
• 1/4 lb ground pork or 1/4 lb beef
• 3 green onions, in 1 inch pieces
• 1 medium egg, beaten
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 1/4 tablespoons cornstarch
• 3/4 cup chicken broth

Instructions

1. Peel and devein the shrimp.

2. Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).

3. Peel and smash the garlic.

4. Rinse the black beans under hot water, then drain well.

5. In separate bowls, combine the First and Second Sauces so they are ready to be added.

6. Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.

7. Drain and pat dry.

8. Place on a platter.

9. Heat a wok and add the oil.

10. Heat for 15 seconds, then add the ginger slices.

11. Stir until lightly browned, then add the garlic.

12. Stir until lightly browned.

13. Remove and discard both.

14. Add the salted beans, stir for 10 seconds, then add the ground pork or beef.

15. Stir vigorously to mix and break up the meat.

16. Cook until the meat is no longer pink and add the green onions.

17. Stir another 30 seconds, add the shrimp, and stir to mix well.

18. Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.

19. Shovel the contents of the wok to one side.

20. Mix the Second Sauce quickly and pour down the vacated side of the wok.

21. Stir to thicken with the point of the spatula.

22. Mix with the shrimp.

23. Reduce the heat.

24. Pour the beaten egg over the shrimp.

25. Allow to set for 15 seconds then fold in slowly until soft threads appear.

26. Stir gently to mix.

27. Remove to a platter and serve immediately.