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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Chan Family, presented by Lee Kidd III, Jackson, MS. Ingredients:
3 tablespoons peanut oil |
3 garlic cloves, large, finely chopped |
2 tablespoons black beans, chinese, rinsed, finely chopped, and mixed with the garlic |
1 onion, large white cut into 2-inch strips |
6 green onions, cut into 1-inch pieces |
2 lbs shrimp, large, peeled, de-veined, butterflied, rinsed, and patted dry |
1/4 lb pork, ground lean |
16 ounces chicken broth |
1 teaspoon salt |
1 teaspoon sugar |
1 teaspoon accent seasoning, msg (optional) |
2 tablespoons oyster sauce |
1 teaspoon black pepper |
3 tablespoons cornstarch, mixed with water to form a paste |
2 eggs, large |
Directions:
1. In a wok or large skillet heat the peanut oil.
2. Next saute the black bean/garlic mixture for a minute.
3. Add all of the onions while continually stirring.
4. Once the onions are a little translucent, add the shrimp and pork (while stirring).
5. Add the chicken broth and let it come to a simmer.
6. Add the salt, sugar, accent, soy sauce, oyster sauce, and black pepper.
7. Let it all come to a simmer .
8. Slowly add the cornstarch mixture until desired consistency is reached.
9. Thoroughly stir all of the mixture.
10. Pour the beaten eggs in thin stream in a circular motion from the outside to the middle of the wok or skillet. This allows for even distribution throughout.
11. Let cook for a minute or two (until the eggs get firm).
12. Remove from the heat into a serving bowl.
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