Shrimp In Chinese Lobster Sauce

Ingredients

      1    ingredients:
      1 lb jumbo shrimp (21-25 per
           -pound)
      1 tb fermented black beans
      2    garlic cloves, minced
      1    quarter-sized slice fresh
           -ginger, p; eeled, minced
      1 tb shao hsing rice wine, or dry
           - sherry
      2 tb peanut or corn oil
    1/2 ts salt
      6 oz ground pork butt
      1 sm onion, cut into 1-inch cubes
      1    bell pepper, cut into 1-inch
           - cubes
    1/2 ts sugar
      1    big pinch white pepper
    1/2 tb light soy sauce
    3/4 c  chicken stock
      2 ts cornstarch, blended with i
           -tablespo; on water
      1 lg egg, lightly beaten
      1    green onion, chopped
      1 ts asian sesame oil

Instructions

1. Shell and de-vein the shrimp. Butterfly shrimp by slicing them down
2. the length of the back, stopping just above the tail. Rinse with cold
3. water and blot dry.
4. Cover the black beans with lukewarm water; let soak for 5 minutes.
5. Drain. Combine with the minced garlic and ginger; gently crush into a
6. paste. Mix in the wine; set aside.
7. Place a wok over medium-high heat. When hot, drizzle in half of the
8. oil. Add the shrimp and stir-fry until they begin to curl and turn
9. bright orange, about 1 minute. Remove to a dish and keep warm.
10. Reheat wok over medium heat; add remaining tablespoon of oil and the
11. salt. Add the black bean paste and saute a few seconds until it
12. becomes aromatic. Increase heat to medium-high. Add the pork and
13. stir-fry until the morsels are no longer pink, about 3 minutes.
14. Add onions, peppers, sugar, white pepper and soy sauce; toss together
15. until the vegetables begin to soften, about 1 minute. Add the stock
16. and keep tossing until it comes to a boil.