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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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an old favorite 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) |
Directions:
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.
2. Mix 1/4 cup broth, 1 teaspoons cornstarch and the soy sauce.
3. 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.
4. Heat wok until very hot. Add 2 Tbs. vegetable oil; tilt wok to coat side. Add pork, garlic and gingerroot; stir fry 1 minute.
5. Add 1/2 cup broth and wine; heat to boiling. Stir in cornstarch mixture; heat to boiling.
6. Gradually pour in eggs over high heat. stirring constantly so eggs form threads. Remove from heat; stir in shrimp. sprinkle with green onions.
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