Directions:
- In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in the sherry. Add shrimp to the bowl, and toss to coat.
- Heat oil in a wok or large skillet over medium-high heat. Add shrimp, and fry until pink, 3 to 5 minutes. Remove shrimp to a plate with a slotted spoon, leaving as much oil in the pan as possible. Add garlic to the hot oil, and fry for a few seconds, then add the ground pork. Cook, stirring constantly until pork is no longer pink.
- Combine 1 cup water, soy sauce, sugar and salt; stir into the wok with the pork. Bring to a boil, cover, reduce heat to medium, and simmer for about 2 minutes. Mix together the remaining 1 1 /2 tablespoons of cornstarch and 1/4 cup cold water. Pour into the pan with the pork, and also return shrimp to the pan. Return to a simmer, and quickly stir while drizzling in the beaten egg. Serve hot over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 688.09 Kcal (2881 kJ) | ||
| Calories from fat | 494.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.96g | 85% | |
|---|---|---|---|
| Cholesterol | 127.09mg | 42% | |
| Sodium | 2120.34mg | 88% | |
| Potassium | 227.81mg | 5% | |
| Total Carbs | 36.69g | 12% | |
| Sugars | 0.35g | 1% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 14.13g | 28% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 1.6mg | 9% | |
| Calcium | 55.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 266.44 Kcal (1116 kJ) | ||
| Calories from fat | 191.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.28g | 85% | |
|---|---|---|---|
| Cholesterol | 49.21mg | 42% | |
| Sodium | 821.03mg | 88% | |
| Potassium | 88.21mg | 5% | |
| Total Carbs | 14.21g | 12% | |
| Sugars | 0.13g | 1% | |
| Dietary Fiber | 0.5g | 5% | |
| Protein | 5.47g | 28% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.6mg | 9% | |
| Calcium | 21.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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