Shrimp with Lobster Sauce

Recipe View In a medium bowl, dissolve 1 1/2 teaspoons of cornstarch in 2 teaspoons of cooking sherry. Add the shrimp and toss gently to coat evenly. (Prep time: 5 minutes)

Recipe View Heat 1/4 cup of vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and stir-fry until they turn pink and are nearly cooked through, approximately 3 to 5 minutes. Use a slotted spoon to transfer the shrimp to a plate, leaving as much oil in the wok as possible. (Cook time: 3-5 minutes)

Recipe View Add the minced garlic to the wok and stir-fry for a few seconds until fragrant. Then, add the ground pork and stir-fry until it is no longer pink, about 3 to 5 minutes, breaking it up with your spatula or spoon. (Cook time: 3-5 minutes)

Recipe View In a small bowl, mix together 1 cup of water, 2 tablespoons of soy sauce, 1/4 teaspoon of sugar, and 1/2 teaspoon of salt. Pour this mixture into the wok and stir to combine with the pork and garlic. Bring the mixture to a boil, then reduce the heat to medium, cover the wok, and simmer for about 2 minutes to allow the flavors to meld. (Cook time: 5 minutes)

Recipe View In another small bowl, whisk together 1/4 cup of cold water and 1 1/2 tablespoons of cornstarch to create a slurry. Pour this cornstarch slurry into the wok, stirring constantly to thicken the sauce. Add the cooked shrimp back to the wok and bring everything to a simmer. (Cook time: 2 minutes)

Recipe View Drizzle the beaten egg into the wok while stirring quickly to create thin strands of cooked egg throughout the sauce. Serve immediately over white rice. (Cook time: 1 minute)